How To Make Shrimp Clemenceau By Leah Chase

Shrimp Clemenceau, a dish that encapsulates the essence of New Orleans cuisine, is a testament to the city’s rich culinary heritage.

This beloved recipe, perfected by the legendary Leah Chase, is a piece of Southern history.

Through her restaurant, Dooky Chase’s, Leah Chase served not only food but also culture and community, making Shrimp Clemenceau a symbol of New Orleans’ vibrant culinary landscape.

Shrimp Clemenceau Leah Chase

In this article, we’ll share how to recreate shrimp Clemenceau by Leah Chase at home. We’ll also take a little look at the history of the dish to fully appreciate its significance.

Shrimp Clemenceau: A Background

Shrimp Clemenceau is deeply embedded in the culinary tapestry of New Orleans.

This dish’s origins trace back to the diverse culinary influences that have shaped New Orleans: French, Spanish, African, and Native American.

Named after Georges Clemenceau, a French statesman, the dish reflects a blend of Creole and French culinary practices, showcasing the adaptability and fusion inherent in New Orleans’ cooking.

Leah Chase, the “Queen of Creole Cuisine,” embraced Shrimp Clemenceau, infusing it with her unique perspective and elevating it within the culinary hierarchy of Southern dishes.

Through her hands, it became not just a meal but a celebration of local ingredients and Creole cooking techniques.

The dish features a symphony of flavors: tender shrimp sautéed with hearty potatoes, earthy mushrooms, sweet peas, and a generous splash of white wine, culminating in a rich, flavorful experience that speaks volumes of the region’s gastronomic richness.

Under Leah Chase’s stewardship, Shrimp Clemenceau became synonymous with New Orleans’ culinary excellence.

Making Shrimp Clemenceau By Leah Chase

To recreate Leah Chase’s iconic Shrimp Clemenceau, you will need to begin with the essentials: butter for richness, diced potatoes for heartiness, and fresh, small shrimp as the star.

The process involves gently melting butter in a pan and adding the potatoes to cook until they’re just beginning to crisp, signifying the start of a dish that’s as much about texture as it is about flavor.

Following the potatoes, the shrimp are added along with minced garlic and mushrooms of your choice, each ingredient bringing its unique notes to the melody of flavors.

The mushrooms, whether button, oyster, shiitake, or trumpet, offer an earthy counterbalance to the shrimp’s maritime sweetness, while the garlic ties it all together with its aromatic piquancy.

As the shrimp turn a perfect pink, indicating their tender readiness, green peas, and fresh parsley are stirred in, contributing bursts of color and freshness that lighten the dish’s hearty base.

The pièce de résistance, a generous deglaze with white wine, not only enriches the dish with a sophisticated acidity but also incorporates the fond (the caramelized bits at the bottom of the pan) into the sauce, deepening the overall flavor profile.

Seasoning with salt and freshly ground black pepper is the final step before serving, ensuring that each element of the dish is highlighted to its fullest.

Through this meticulous process, Leah Chase’s Shrimp Clemenceau emerges as a dish that’s both a nod to tradition and a testament to the creativity and resilience of New Orleans cuisine.

Serving Suggestions For Shrimp Clemenceau

To fully enjoy Leah Chase’s Shrimp Clemenceau, consider pairing it with sides and accompaniments that complement its rich flavors and textures.

A light, crisp green salad dressed with a lemon vinaigrette offers a refreshing contrast to the dish’s hearty nature, balancing the palate.

For starches, a side of garlic-infused, roasted asparagus or sautéed green beans can add a bright, earthy element that pairs well with the buttery shrimp and potatoes.

Beverage pairings play a crucial role in enhancing the meal. A glass of Chardonnay, with its creamy texture and hints of oak, mirrors the richness of the dish while providing a palate cleanse with its acidity.

Alternatively, a Sauvignon Blanc, known for its crispness and subtle grassy notes, can lift the flavors of the shrimp and peas beautifully.

For those who enjoy a more tactile dining experience, serving the dish with a side of crusty French bread is ideal.

The bread acts as a vessel, perfect for soaking up the sumptuous sauce created by the melding of butter, wine, and the natural juices of the shrimp and vegetables.

This addition not only enriches the dining experience but also ensures that none of the dish’s flavorful sauce goes to waste.

Adaptations To Leah’s Shrimp Clemenceau

Leah Chase’s Shrimp Clemenceau can be adapted to accommodate various dietary preferences and restrictions, ensuring that everyone can enjoy this flavorful dish.

For a gluten-free version, ensure that all used ingredients, including the wine, are certified gluten-free. This small adjustment allows those with gluten sensitivities to partake in this culinary experience without compromise.

Vegetarians can substitute shrimp with a robust vegetable, such as cauliflower, or large, meaty mushrooms like portobellos to maintain the dish’s hearty feel.

The key is to mimic the texture and satisfying bite of shrimp, making the dish accessible to those who follow a plant-based diet.

For a lighter version, consider using olive oil in place of butter and substituting the white wine with a splash of vegetable stock or lemon juice for acidity.

These substitutions not only reduce the dish’s overall fat content but also introduce new, vibrant flavors that complement the original recipe.

For those looking to add a bit of heat or spice, a pinch of crushed red pepper flakes or a dash of cayenne pepper can be added along with the garlic.

This modification introduces a warmth that cuts through the richness of the dish, offering a spicy twist to the traditional recipe.

These adaptations highlight the versatility of Shrimp Clemenceau, showcasing its ability to evolve while maintaining its essence—a celebration of New Orleans cuisine that can be tailored to fit a variety of tastes and dietary needs.

Similar Dishes To Shrimp Clemenceau

Shrimp Clemenceau holds a special place in New Orleans cuisine, but it shares the culinary stage with several other dishes that echo its rich flavors and comforting essence.

Exploring similar dishes offers a broader appreciation of Southern and Creole cooking, highlighting the diversity and adaptability of this culinary tradition.

If you’re looking for something similar, try the below:

  • Shrimp and Grits: A classic Southern dish, shrimp and grits pairs the creaminess of stone-ground grits with the succulence of shrimp, often enhanced with a variety of seasonings ranging from simple salt and pepper to more elaborate Creole spices. This dish showcases the harmony between seafood and grains, a cornerstone of Southern culinary practices.
  • Étouffée: Shrimp or crawfish étouffée is a Creole and Cajun dish that features shellfish simmered in a rich, roux-based sauce with vegetables like bell peppers, onions, and celery, served over rice. Its thick, flavorful sauce and emphasis on seafood connect it to Shrimp Clemenceau, offering a deeper dive into the roux-thickened dishes of Louisiana.
  • Jambalaya: While not limited to shrimp, jambalaya often includes this key ingredient among other meats and sausage, cooked with rice, tomatoes, and a vibrant mix of seasonings. This one-pot wonder is reminiscent of Shrimp Clemenceau in its use of simple, hearty ingredients that come together to form a dish rich in flavor and history.
  • Seafood Gumbo: Gumbo, another staple of Louisiana cooking, shares similarities with Shrimp Clemenceau through its use of seafood and a base of roux, okra, or filé powder for thickness. Gumbo incorporates a variety of seafood and meats, along with rice, to create a complex, hearty stew that celebrates the fusion of cultures in Louisiana cooking.
  • Potato and Leek Soup with Shrimp: For a dish that echoes the comforting warmth of Shrimp Clemenceau, a creamy potato and leek soup topped with sautéed shrimp marries the earthiness of potatoes and the mild onion flavor of leeks with the delicate taste of shrimp, creating a comforting, hearty soup perfect for cooler months.

Final Thoughts

Leah Chase’s Shrimp Clemenceau is a delicious dish, rich with New Orleans’ history and vibrant culture.

This dish exemplifies how food can transcend the boundaries of the kitchen, becoming a medium for storytelling, tradition, and community.

And, if you want something with the vibe of Shrimp Clemenceau but a little different, we’ve included a range of other recipes to inspire your tastebuds.

As we enjoy Shrimp Clemenceau, we’re reminded of Leah Chase’s legacy and the enduring power of sharing a meal.

Ready for more? How about trying Leah Chase’s oyster patties or fish and artichokes?

Frequently Asked Questions

What is Shrimp Clemenceau?

Shrimp Clemenceau is a classic New Orleans dish featuring shrimp, potatoes, mushrooms, peas, and white wine, known for its rich flavors and comforting warmth.

What is Clemenceau sauce made of?

While the Shrimp Clemenceau recipe does not feature a specific Clemenceau sauce, the dish creates its own sauce from the combination of butter, the juices released by the shrimp, mushrooms, and white wine, resulting in a rich and flavorful coating for the ingredients.

How To Make Shrimp Clemenceau By Leah Chase

Recipe by Barbara HuntCourse: Other Recipes


Prep time


Cooking time






  • 2 medium potatoes, peeled, diced small

  • 2 pounds small shrimp, peeled, deveined

  • 1 stick butter

  • 1⁄2 cup button mushrooms

  • 2 cloves garlic, minced

  • 1⁄4 cup white wine

  • 2 tbsp chopped fresh parsley

  • 1 cup green peas

  • 1⁄2 tsp freshly ground black pepper

  • 1 tsp salt


  • Melt butter in a saucepan over medium heat.
  • Add potatoes and cook for 5 minutes.
  • Stir in shrimp, garlic, and mushrooms.
  • Add peas, parsley, wine, salt and pepper.
  • Simmer for 5 minutes and serve immediately.

Recipe Video can’t be loaded because JavaScript is disabled: Shrimp Clemenceau (
Barbara Hunt


No Spam, just delicious recipes, cooking tips and quality kit for your kitchen!

Scroll to Top