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  • Writer's pictureTedd Long

Mariners Shrimp Creole

From Tom Long.

A hearty and spicy shrimp stew with onions, green peppers, celery, tomatoes, and garlic. Serve over hot cooked rice.


1 pound medium shrimp, peeled, cleaned, and cooked

2 tablespoons oil

¼ cup chopped green pepper

1 cup chopped onion

3 celery ribs thinly sliced

1 chopped garlic clove

2 tablespoons flour or corn starch

1 teaspoon salt

2 teaspoons chili powder

1 teaspoon pepper

½ tablespoon sugar

¼ teaspoon sage

¼ teaspoon thyme

¼ cup sliced green olives

1 regular size can of crushed tomatoes

1 cup canned small peas

1 cup fresh chopped mushrooms

1 cup water


Place oil in skillet and saute peppers, onions, celery, garlic, and mushrooms. Place in pot, add remaining ingredients except shrimp. Cook on low heat for 45 minutes to 1 hour. Add shrimp during the last 2 minutes and serve over rice.

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