Shrimp Creole by The Cajun Ninja 

SHRIMP CREOLE 2 lbs of Fresh Shrimp 2 Sticks of Butter 8 Cups of Water 2 Onions 2 Sticks of Celery 1 Green Bell Pepper 1 Red Bell Pepper 1 Bunch Green Onions 4 Cloves of Garlic 1 Bay Leaf 1/3 Cup of Flour 1 (28 oz) Cans of Crushed Tomatoes 1 (10 oz) Cans of Original Rotel 1 Tablespoon of Sugar 1/4 Teaspoon Cayenne Pepper 1 Tablespoon of Parsley Flakes 1 Tablespoon Cajun Seasoning 1/2 Teaspoon of Salt Rice Start out by heating a large pot on a low heat. Also heat a pot filled with 8 cups of water on a low heat. Peel and devein 2 lbs of fresh shrimp. If you have peelings, save them for your stock. Put the shrimp in the refrigerator for now. Cut the ends of the onions, tops & bottoms of the celery, and tops & bottoms of the green onions. Add the cut pieces of vegetables, shrimp peelings, and a bay leaf to the pot of water. If you do not have shrimp peelings, do not worry, just proceed without. Raise the heat so that the pot reaches a boil. Once you’ve reached a boil, cover, and lower to a simmering heat. Simmer for 1 hour. Chop the remaining onion, celery, green onion, bell peppers, and garlic. Melt the two sticks of butter in the large pot. After dropping the butter in, increase your heat to a medium heat. Add the vegetables to the pot and simmer for 30 minutes. After 30 minutes, push as much of the vegetables to one side as you can, and then add 1/3 cup of flour to the butter. Blend until smooth, and then mix with the vegetables. Sauté for 20 minutes, stirring continuously. When the stock is done simmering for an hour, pour it through a sifter or fine mesh strainer over a large bowl. Let sit until needed. After 20 minutes of sautéing the vegetables and flour, add the can of rotel. Sauté for another 5 minutes. After 5 minutes, add the 28oz can of crushed tomatoes and 2 cups of the shrimp stock. Add the sugar, cayenne pepper, parsley flakes, Cajun seasoning, and salt. Blend evenly. Raise the heat to bring the sauce to a slight boil. Once you see some slight bubbling, cover the pot, and lower to a simmering heat. Cook for 1 hour and 20 minutes. Be sure to stir every 5 minutes to break up anything sticking to the bottom. After about 45 minutes of cooking, you want to get started cooking some rice. Use 4 cups of the leftover stock, 2 cups of rice, and 1/2 teaspoon salt. Bring to a boil, cover, lower to simmer, and let it cook for 25 minutes. Afterward, remove the pot from heat and let sit for another 5 minutes before uncovering. With about 20 minutes left of cooking the shrimp creole, be sure to remove the fresh shrimp from the refrigerator. After the sauce has simmered for the allotted time, add the shrimp to the sauce. Stir, cover, and let simmer for another 10-15 minutes. Serve over rice and enjoy!

Been waiting on this videos for years. Made it and it was perfect. Thank you for coming thru for your followers!

I tried this recipe today and my daughter and wife completely LOVED it!!! Your knowledge and wisdom is truly appreciated 🙏🏿. Thank you for expanding our menu from CHI - TOWN!! Peace and love to you and yours ✊🏿

Awww!!! Ma yeah sha!! I'm going whip this up this afternoon for my family supper. Wow!! Cajun Ninja you saved the day🤣🤣. Thanks for sharing. Much love from Iberia parish 😎

Love shrimp creole and gumbo!!!❤. Thanks for video!! Your also. Cute!!🥰😊

My favorite Cajun chef. Always making great entertaining videos, and the food is amazing as well. I've tried a few of your recipes, love them.

The shrimp Creole looks super delicious. You and your family have a great weekend.

All right dude you got me! I’ve been cooking for over 35 years and this recipe is spot on! Rock and roll bro!

Made it tonight for our first time. It’s smooth and delicious! Thank you for sharing the recipe, we appreciate it. ❤

I love the flour roux method and I looove your music, it’s so youuu

OMG, I make my shrimp creole the same way that you prepare it! Great minds think alike, Pi-yah!! Eating like a Preaux is awesome sauce!

I’ll definitely be making this soon. Very entertaining with the choice sound effects - more next time - I love it! I’m actually subscribing because of the sound effects and the recipe (in that order).

Great video! That was mouth watering to watch! Great idea using the shrimp stock to cook the rice in! I've had shrimp creole on the back burner as well for ....., well for years actually! This just inspired me to just do it! Mainly because I want to eat it LOL! Cheers!

Good recipe. Excellent idea making the stock and using it for the rice.

Cannot wait to try this! Thank you so much for sharing!

Mr Ninja Thank You. I cooked shrimp creole tonight and it was incredible. Wow!!!!!!!!

Your presentation was very creative and entertaining at the same time..Love the recipe!!!

Excellent presentation !!!! Bravo....will definitely try❤

I made this tonight and it was SOO GOOD! I made it for my partner who’s grandmother (that passed away long ago) made it when he was a little boy. He said it was spot on!! Thank you so much 😭

Delicious 😋Thanks for sharing .Looks absolutely amazing 😍

Making this on Wednesday. I..am...excited!

I've followed my family recipes from NOLA and tweaked them for years never knew sugar reduced acidity. My grandmother worked on a plantation in southern MS and cooked alligator of all things and her recipes have ingredients by the pound for a whole hog or half a cow. Good recipe, mine are all hours intensive...keep it up!!!

Great presentation Cajun Ninja you killed it as usual 👍🏾🔥💯

Omg I’m made the shrimp Creole tonight and omg it was so yummy good Thank you for all the recipe

When I first moved to Louisiana I wanted to learn how to cook all the Cajun foods I could and I found your channel (5 years ago) and I have to say that you inspired me to try all kinds of dishes and now my friends all love the way I cook and it makes me fill good to know that people who have lived here all their lives actually love my cooking. I just wanted to say thank you for doing what you do and God bless you. My best dish so far was a smoked alligator and crawfish Sauce Piquant that I used your recipe and added my touch to it. Keep the good vibes and dishes coming.

USL Engineer in Brazil... Congrats 👏 the Brazilian Lady's Love it!!!! Go Ragin Cajuns!!! Keep up the good work.

I ran across your video over the weekend! Made this delicious recipe yesterday for dinner and did put 4-boiled eggs! OMG!!! One delicious meal, husband loved it!!! Thank you for providing this recipe!

About time!! I'll probably be making this on Sunday!

I have been waiting on this! Thanks ! Great job!

My mouth was watering when you spooned it out on the rice. I thing I miss about Louisiana.

So funny! Looks so good, too!

the vegetable PIYAH!!!! sold me. ....Subscribed

A very delicious tasty entree.’ Delicious delicious ! Cajun Cusine Cooking ! The correct way ! Oh yeah !

Just got done making this and omg was it good. Followed to the tee. Doing the rice in the stock made it so full of flavor. This does take a good amount of time to make but man is it worth it. Jumbalaya is next. Thank you kind sir for this recipe

Your my new favorite! Coolest cook

Did this today, came out great. Thanks

This lil Cajun lady’s learning a lot of tricks from this Cajun boy lol love your recipes

I had a pretty good idea of what I was doing. I followed your steps and it came out AMAZING! THANKS!!

Thanks for the video and the recipe!

Man your sound effects were on another level this time. Great video as always.

Enjoy the video very clear instructions.

Looks just like mine. Probably because I inherited some incredible recipes from my Louisiana momma. This looks amazing!

This looks like what I’m cooking Tonight. Dude you da Man. Thanks for the schooling Cajun Style

Great recipie in some awsome cookwear!! Nothin but the best for a proux!!

That looks amazing. Trying it tonight.

Awesome!!!!! Very good people there!!

Wicked good. My first time at this. Don't really dig tomato based dishes but, wow! Unbelievably good. Thanks!

I lure my grandkids over with your recipes. Thanks!!

My man !!! I’m gonna make this for 4th July weekend , need something different this time around ! Awesome work

I’ll be trying this very soon. Thank you

Man I really enjoy your video! Nicely done

That is a Great Video ! And a Fantastic Job cooking ! Best food in America is down South !

Oh man that look so good wish I could make that but will be making Crawfish Etouffee tomorrow 6/13/2020 you're the best cooking show ever!!!! 👊🤝

That looks amazing!!! Hoping I’m able to get fresh Gulf shrimp in Colorado.

I’ve been craving shrimp creole for months now.. my pops adds the cooked rice into the pot of creole and mix’s it all together, I’d like to try it this way where you have a bowl of rice and pour the creole shrimp over it ❤️👍

I'm from Southern Ala on the Gulf Coast I've had many variations of shrimp creole this is one of my favorites thanks

I love love love shrimp creole. I watched this video and followed it to the T. I have to say, this was absolutely fantastic. It taste just like the french quarter. It took me over 2 hours to make it, and it was worth every second. Thank you so much for posting these recipes, it brings good memories of good times back to the table while we are all locked in.

Loving the theatrics awesome my new friend on you tube and I will try this recipe I lived in Slidell la from 2003 -2008 loved the fresh gulf shrimp and the 5 years I had lived there I only made gumbo twice I know I know what a shame but I would always but the fresh shrimp it was on just a corner he was always there just made my day when I could buy from him always hooked me up for the right price also $4 lb WOW how I miss living there love your happiness bro hope you and your family are doing well and safe 👍🙏😀❤ to you all

Looks great

Killed it with this one. Thanks bro!

Thanks for all of the videos that you do and for sharing the love of food. I'm curious which brand of rice that you are using and have been wanting to try some of the Louisiana-grown varieties.

Making it right now almost done and it smells delicious...thank you! Serving with fried catfish and crawfish pies...lol I needed it ALL! Love what you do!

Made this last night...it was mmmgood. Had left overs this evening and it was better. When I make it next time I'm going to try adding some oyster bits along with the shrimp.

Great recipe, and some $$$$$ pans!!!

Just a perfect recipe. I used it both times I made it.

great show and format

Brother, I use your recipe everytime I make shrimp creole...as a matter of fact using it to make a graduation dinner today. Everyone requests it all the time. ✊🏽✌🏽

Damn that looks awesome!..My stomach is growling..Definitely going to try this one

Soooooo good!!!!

It came out perfectly

My best friend is from Louisiana and I was over his house a few weeks ago and his mom made this and it was amazing so I’m going to make it tonight. I can’t wait to see how it turns out

Looks great!

Love from New Orleans I’m cooking this next week!

You're so silly. I appreciate this recipe. Thank you 😊

Great job and I’m glad you showed folks how to make the broth. The broth technique is used in many shrimp dishes especially involving rice. Definitely needs more spice though…just my preference

That looks delicious.

Long time no see. Haven't seen your vids in over a year. Don't know if I ever used your exact recipes, but I always consulted your vids when I want to cook Cajun simply for your enthusiasm, inspiration and version of the dish - I'm talking Sauce Piquante, Smothered Pork Chops and that Beef Stew dish. But I promise you i'm gonna use this one. Problem is, I cook for 1 and eat the leftovers, so I gotta cut the recipe down.

Ive been in Tx since Katrina and I miss home cooking. This is the only Cajun dish I have not made, Until TODAY that is! Bruh lemme tol ya haha It turned out GREAT! Thanks my man it really is very good! Cooked exactly with your video!

I just want some garlic bread, fried cabbage and sweet sweet tea with mine. Have mercy it look good.

My favorite part is the veggies, that flavor!🌶And I love the word roux!🤷🏿‍♀️

Dang gone how did I miss this one . Oh this is on !

I subscribed just so I can hear 'Pie-Ya'(at around 3:27) whenever I need it...LMBO!!!!

I just found this channel. Subbed!

Hooooooo-weeeee good recipe bud! Huge fan here. Met you at the New Orleans 9/11 stair climb last year. Keep it up man!

Great video, I know that took sometime to edit. I respect the work. And the food looked good.

I'm making this today!!

I've made this a couple of times in the past, used mostly frozen shrimp, it was ok but fresh is definitely better. I made Jamabalaya a few years ago and used fresh, and it was so much better.

I can’t wait to try this recipe. It’s a little different than the way I normally make it but I love the consistency of it.

Literally just made this and omg this shit is yankin! That stock changed the game chef ty so much!

Brooooooooooo! Just made this for dinner. This shrimp Creole slaps y'all no cap! So much flavor 😭! Half Cajun here lol

I appreciate your “you do you” attitude. I was with you up to adding the flour. At that point, I “fry” a can of tomato paste in the vegetables and butter until everything is a deep dark red. I also add Worcestershire sauce for seasoning. A long time ago when I was teaching myself how to make creole, my husband and I felt like I needed to add a different layer of flavor. I stirred up a small roux in a small skillet and added it to the creole. I never turned to back. Thanks for your videos and recipes as one cook to another!

Dude you are the best

The sound effects are kinda funny! LoL

Thank you for typing the ingredients & instructions here!!!!! :)

Got to try this 😋

That looks absolutely amazing, I didn't realize these dishes took the time that it takes. Great job! I moved from the Southeast to Cali, and the shrimp here just don't taste as good as gulf shrimp.

Good man this was a good video thank you

I've never simmered mine more than 30 min. Gonna try your method today.... OK an apdate? Added shrip at the last and stir through, covered, for 10 min. Perfect! This is damn delicious. Changed the way I make this! Thank you.

I have made this several times and it is legit. Can half the recipe listed with good success just use a 5 qt pot. Get as good a shrimp as you can find, it makes a big difference.

Used this recipe on July 4th and it was SO good!!