Mardi Gras!

Mardi Gras!

“A day late and a dollar short” as my Mama might have said, but here is my contribution to the week long celebration that is known as Mardi Gras. Mardi Gras is French for “Fat Tuesday”, reflecting the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season. Lent, as it is more commonly known, starts on Ash Wednesday (the day after Fat Tuesday), concluding 47 days later on Easter Sunday.  Whew!  Did everybody get that?

So, to commemorate Mardi Gras I made this fabulous Cajun inspired Shrimp Creole. It is quite simple and packs tons of flavor. Add a few extra dashes of Tabasco sauce to “kick it up a notch”. Paired with cooked white rice and you have a delicious meal.

Bon appétit!

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Mardi Gras!

  • Author: Patti Peterson
  • Total Time: 1 hour 5 mins
  • Yield: 4 servings 1x


  • 2 quarts water
  • 2 pounds shrimp unpeeled
  • 1 cup onion chopped
  • 1 cup green bell pepper chopped
  • 1 tablespoon vegetable oil
  • 2 14 oz cans tomatoes drained and chopped
  • 1 6 oz can tomato paste
  • 1 bay leaf
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dried oregano
  • 1/4 teaspoon salt
  • 1/2 teaspoon lemon pepper
  • 1/4 teaspoon pepper
  • dash Tabasco sauce
  • 2 cups cooked rice


  1. Bring water to a boil in a large Dutch oven; add shrimp and cook 3 to 4 minutes. Drain well; rinse with cold water. Chill. Peel and devein shrimp.
  2. Saute onion and green pepper in oil. Drain. Combine tomatoes, tomato paste, bay leaf, Worcestershire, oregano, salt, lemon pepper, pepper, and Tabasco sauce in large Dutch oven. Add green pepper and onion. Simmer over low heat for about 45 minutes. Add shrimp and simmer until shrimp are heated. Ladle hot shrimp creole over hot white rice.
  • Prep Time: 15 mins
  • Cook Time: 50 mins
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