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Shrimp Creole

Chef Johnny Haffner, Catering by Johnny Haffner
Bring a touch of the Bayou to your home with this comforting Creole dish!
5 from 1 vote
Course Entrée


  • 2 Tbsp olive oil
  • 4 cloves of garlic but I use 6
  • 2 large onions chopped
  • 4 stalks of celery at least
  • 2 bell peppers I use red, but most recipes call for green
  • 1 tsp cayenne pepper
  • 2 cups of clam juice
  • 1 can of really good Italian tomatoes
  • 1 dash Worcestershire sauce
  • 1-3 dashes hot sauce I use at least three
  • 2 bay leaves
  • Kosher salt and ground pepper
  • 2 Lbs large shrimp


  • Heat dutch oven pan on medium
  • Cook in oil: onion, celery, peppers and garlic, until soft (about five minutes)
  • Add cayenne
  • Add clam juice, tomatoes, hot sauce and bay leaves
  • Simmer for 35 minutes
  • Taste sauce and adjust seasoning
  • Cut off heat and add shrimp, stir
  • Rest for five minutes
  • Serve on white rice or creamy polenta, which is my favorite
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