Buck's New Orleans Shrimp Creole

:Looking for a meal that's both satisfying and delicious? Try our recipe!.


  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 medium onion - finely chopped
  • 1 medium green bell pepper - seeds and membrane removed finely chopped
  • 2-3 stalks (ribs) celery - you want about the same amount as green bell pepper
  • 4 cloves garlic - minced
  • 1 ½  tablespoons of Bald Buck Seasoning
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 can (15-ounce) tomato sauce
  • 1 cup water - approximately to rinse out the can
  • 1 tablespoon Worcestershire sauce
  • 1 pound large shrimp - 16-20 count, peeled and deveined, tail removed
  • 2 tablespoons chopped fresh parsley plus sprigs for garnish
  • Lemon wedges
  • Cooked rice - for serving


    • Heat oil and butter over medium-high heat in a skillet or saute pan. Add the onion, pepper and celery.
    • Reduce heat to medium and cook approximately 10-12 minutes or until vegetables are very soft, adjusting heat as necessary so vegetables don't burn.
    • Add the garlic, Bald Buck Seasoning and bay leaf. Stir briefly.
    • Add the tomato sauce, water and Worcestershire.
    • Bring to a boil. Reduce heat to low and simmer uncovered 8-10 minutes or until sauce thickens.
    • Stir in the shrimp and cook 1-2 minutes or until just firm.
      Remove bay leaf, sprinkle with parsley and serve immediately with hot, cooked rice and lemon wedges.


      Older Post
      Newer Post

      Featured collection

      Close (esc)


      Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

      Age verification

      By clicking enter you are verifying that you are old enough to consume alcohol.


      Main menu

      Shopping Cart

      Your cart is currently empty.
      Shop now