Creole Shrimp Ramen

Creole Shrimp Ramen

Prep: 15 Minutes Cooking: 90 Minutes Serves: 4


Cajun Broth

  • 4 carrots, cleaned and cut into quarters
  • 4 stalks of celery, cleaned and cut into quarters
  • 1 large onion, peeled and cut into quarters
  • 2 Tbsp. Cajun seasoning
  • 3 quarts water
  • 1 can of crushed tomatoes
  • 2 Tbsp parsley, chopped



  • 2 packages of ramen noodles
  • 1 Tbsp oil
  • 8 okra pods
  • 1/2 lb shrimp
  • 4 scallions, diced
  • 4 Born Free Eggs, for poaching


  1. In a large stock pot, add the carrots, celery, onions, Cajun seasoning, and water.
  2. Bring to a boil, reduce to a simmer, and cook for 1 hour and 30 minutes; uncovered.
  3. Remove from heat and strain vegetables using a sieve. Discard the vegetables.
  4. Return the liquid to the stock pot, add the tomatoes and parsley, and simmer for 20 minutes.
  5. Drop ramen into the stock and cook for 3 minutes until tender.
  6. With tongs remove the cooked ramen from the pot. Be sure to remove all noodles.
  7. In a skillet, heat the oil on high heat. Add the shrimp and okra and cook for 1 to 2 minutes per side until just opaque and the okra is crispy and golden in color.
  8. In a bowl, place ramen, shrimp, and okra, and top with the creole stock.
  9. Bring remaining creole stock to a boil.
  10. While waiting for the stock to boil, crack each egg into 4 small ramekins.
  11. Stir stock quickly and create a whirlpool.
  12. Drop the egg in the middle of the swirl and cook the egg for 2 to 3 minutes.
  13. Remove the egg with a slotted spoon and top the ramen. Repeat for each egg.
  14. Sprinkle with scallions and serve immediately.