Shrimp Gravy

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Shrimp Gravy

This comes from a recipe found in a cupboard when my family moved to New Orleans, Louisiana. It is delicious and we fix it often. It is a great company dish served with salad and crusty french bread.

Yield: 6 servings


  • Shrimp Gravy
  • 1 box of boil in bag rice
  • 2 to 3 pounds of peeled cooked shrimp
  • creole seasoning (to taste)
  • onion powder or onions (to taste)
  • 1/8 tsp pepper
  • 1/4 tsp salt
  • 1/2 tsp seasoning salt
  • 2 cans of cream of mushroom soup
  • crushed red pepper (to taste)
  • 7 to 8 tbsp. of flour
  • cooking oil


(add seasonings to suit your taste)

First you cover the bottom of a frying pan or a electric fryer
with cooking oil and you put the flour with the seasoning salt, pepper, and onions, ( enough flour to almost cover the oil) and cook it until the flour gets a dark brown, then you put the soup, creole seasoning, and the crushed red pepper with 2 to 3 cans of
water to make a thick gravy, then you put the peeled shrimp in and cook it on low for about 10 to 15 minutes with the gravy on a low boil and then the gravy is ready. While you are browning the gravy, boil 2 to 3 bags of rice and put it into a bowl and put some of it into a soup bowl with the shrimp gravy on top.

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