C'est Tout Shrimp Creole

C’est Tout Shrimp Creole



  • 2 pounds medium fresh shrimp, shells and heads on
  • 6 cups of water
  • 1 yellow onion, quartered
  • 2 dried bay leaves
  • 1 tablespoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 6 tablespoons C’est Tout Dried Trinity Mix
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons chopped fresh parsley



  • Peel shrimp, reserving the shells and heads. Refrigerate Shrimp
  • In a large saucepan, add shrimp heads and shells. 6 cups water, quartered onion, bay leaves, and salt
  • Bring to a boil, reduce heat to medium and simmer, uncovered for 30 minutes
  • Remove from heat
  • Strain through a fine-mesh strainer, discarding solids, set aside
  • In a large cast-iron dutch oven, whisk together oil and flour over medium heat.  Cook, stirring, until a peanut butter-colored roux forms, about 20 minutes. 
  • Add C’est Tout Trinity Mix, and cook, stirring, until soft 6-8 minutes.
  • Add shrimp stock and whisk to combine.  Bring to a boil, reduce heat to medium-low
  • Simmer uncovered, stirring often, about 1 hour and 10 minutes
  • Add Shrimp and cayenne, simmer for 10 minutes.
  • Remove from heat, and stir in parsley
  • Serve over cooked rice