I’m going to agree with Troy here. I’ve never seen a recipe for Shrimp Creole that uses a roux.
Perhaps I’m thinking of something else, but I’m pretty sure the class I took in New Orleans years ago included shrimp Creole and started with a roux. The woman teaching it was a Cajun, who hastened to tell us that her grandmother would spin in her grave for making a dish with tomatoes in it. We made several dishes that day, so perhaps the use of a roux was just for instructional purposes. I’ve lost the recipe over the years and many moves, so my memory may be faulty. Come to think of it, I used to make the dish wayyyy back when I was learning to cook, and there was no roux involved.
Short version: disregard my comment. 
All Cajun recipes start with “First, you make a roux”. Some of them may not actually use the roux–chocolate cake, for instance–but that’s okay. Just set it aside, you’ll use it for something else soon enough. 
(Worst case, you freeze it as a backup for the day when you don’t have time to make a roux for a recipe that really needs it. In the meantime, just point to the freezer each time you hit the unwritten “make a roux” step.)
After an exhaustive search, I located that old recipe. It was actually called “Creole Sauce”, which included making a roux, adding vegetables, seasoning, etc., including file. Then, at the bottom, it says “For shrimp Creole, add a pound of shelled shrimp and cook for xx minutes.” I think the woman may have been a bit confused when she wrote this, as the instructions are not that easy to follow, and it seems like she was maybe confusing/conflating Creole, etouffee and gumbo. The best thing I remember from that day was the Bananas Foster, which I’ve made to rave reviews.
I’m known for my samosas. I don’t think it’s just that they are that good, but that’s it’s a thing of wonder to have a big giant bowl laden with fresh samosas right in front of you.
Yes, but Shrimp Creole isn’t a Cajun recipe. It’s a Creole recipe. Hence the name.
Good lord, I hope the “xx” in that is “05,” because if the first X is anything but a zero, that’s going to be some overcooked shrimp.
You should just use my recipe, dude. It can bring tastebuds back from the dead. 
Something stupidly easy like Stuffed Peppers haha
I looked through my cookbooks, and none of them call for roux in a creole, although one has a creole sauce that is thickened with cornstarch (a recipe from Commander’s Palace in NOLA.)
That said, Googling around, I can find a few references that seem legit that say roux is sometimes used to thicken a creole, although very sparingly. At any rate, it’s not as thick as an etouffee or piquante.
This one calls for 1/4 cup of oil and the same of flour. It always seemed unnecessary to me, but the resulting dish was very good.
Chef Troy: the “xx” was because I couldn’t remember what it said. Shrimp take no time to cook. And don’t even get me started on Penelope Casas and her baked seafood paella. Cripes, that woman can ruin a dish.
Anyhow, I stand (mostly) corrected and we can move on.
Maytag blue cheese dip with thick-cut potato chips
Slow-roasted plum tomato halves that have marinated in a drizzle of good olive oil and minced garlic, laid on top of toasted baguette slices spread with boucheron cheese. Epic.
Better make a roux, anyway. You can’t be too careful, you know. A wild Cajun recipe could appear out of the tall grass at any moment.
Or maybe I have a roux problem. I can quit anytime, really!
Potato Kugel, or, at Hanukkah time, potato latkes.
Whenever my in-laws come to visit (which actually just happened over the last two days), they know they can expect my stuffed veal pocket.
Hot and sour soup with BBQ pork fried rice. It’s a Christmas tradition at my house!
Expand on this, please!
Cheeseball. I have no idea why. But people get bonkers for it.
And spicecake. That recipe got printed in the Sun Times! 