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Milton Cajun (Shrimp Creole)

milton 300x267 Milton Cajun (Shrimp Creole)This recipe, from my Aunt Marilyn, was the very first recipe submitted to the blog.  It definitely follows the theme “Good Food, Little Time.”  Due to the short cooking time the vegetables remain crisp tender and the shrimp makes a very satisfying meal.  This would make a very good everyday dish or something you might want to put on a buffet. 

I have presented the recipe as it was given to me with a few adjustments (in italics).  Most of the Cajuns I know like their food a bit more spicy and I cut back on the salt just a bit.  I actually measured out the ingredients for this recipe and it worked perfectly.  So thanks to Aunt Marilyn.

  • 1 pound cooked medium shrimp (or uncooked, pealed and deveined)
  • 2 tablespoon olive oil
  • 1 cup chopped celery (about three stalks)
  • 1 cup green pepper (about 1/2 to 3/4 of the pepper)
  • 1 cup chopped onion (about 1/2 medium yellow or red)
  • 1 garlic clove minced or put through a garlic press
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme (or about three sprigs of fresh thyme)
  • 2 teaspoons salt (1 teaspoon kosher salt)
  • 2, 14 oz cans stewed tomatoes
  • 1/2 cup tomato sauce
  • 1/4 teaspoon tabasco sauce (1 teaspoon of tabasco, chipotle version)
  • 1 bay leaf (2 fresh bay leaves)
  • 1 tablespoon corn starch (optional)

In a large sauce pan or dutch oven heat the olive oil over medium high heat.  Add the celery, green pepper, the bay leaf, and the onion and saute for about 5 minutes.  Add the garlic, the paprika, the thyme, the tabasco sauce, and the salt and saute until fragrant about 2 minutes.  Add the tomatoes and the tomato sauce.  Bring to a simmer, reduce the heat, and allow to simmer for about 15 minutes. If you want to thicken the sauce dissolve the corn starch in about 2 tablespoons of water and stir into the mixture. (I found the recipe to be thick enough without it, but use your own thickness judgement.)

Add the shrimp, if using precooked shrimp stir until heated through about 2 minutes, if using raw shrimp stir and cook for about 7 minutes.

If you are making this ahead you can prepare the recipe without the shrimp and store in the refrigerator, or in the freezer, until you are ready to use.

It is recommended to serve this over rice.  It makes about 6 entree servings or about 10 small appetizer servings.