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New Orleans Shrimp Creole


1/4 cup dry white wine

1 cup diced onions

1/2 cup diced celery

1-1/2 cups diced red pepper

1/2 cup diced green pepper

2 cloves garlic, minced

1 cup sliced okra

4 cups crushed canned tomatoes

1 tablespoon no-added-salt tomato paste

1 cup fat-free, reduced-sodium chicken broth

1/2 teaspoon cayenne pepper

1 teaspoon paprika

1/2 teaspoon celery seed

2 bay leaves

1 pound large shrimp, peeled and deveined

Salt and pepper to taste.


In a large stockpot or kettle, heat the white wine over medium heat until it boils slightly.

Add the onions, celery, red and green pepper, and garlic and saute for 10 minutes.

Add the okra, tomatoes, tomato paste, broth, cayenne pepper, paprika, celery seed, and bay leaves.

Bring to a boil.

Lower the heat and simmer for 45 minutes.

Add the shrimp and cook for 5-6 minutes more until the shrimp turn pink.

Season with pepper and salt.

Serve in bowls with cooked rice if desired.