Shrimp Creole – A comforting plate of goodness with succulent shrimp simmered in a perfectly seasoned tomato sauce. Easy, tasty and comes together in 30 minutes.
If you like really flavorful and spicy but not overly hot food, you really should try this shrimp creole style. It’s not laden with butter and it’s on the table in 30 minutes. Perfect for this kind of weather.
Here is a great tasting shrimp creole stew that can be successfully made on a weekday with not much stirring involved. This stew is made without roux (a mixture of equal parts of oil and flour.) used as a thickener or to add flavor to stews. This stew is great with no flour; the tomatoes thicken the sauce – a great recipe for those that are on a gluten free diet.
Creole shrimp is a true Louisiana specialty starring shrimp and co-starring sausage in a mixture of diced tomatoes and, of course, flavored with the holy trinity of Southern cooking – onion, celery, bell pepper, and a kick from the hot sauce.
This is my take on this shrimp creole stew – a somewhat thick stew loaded with hearty pieces of smoked sausage and shrimp.
Can you make this stew without sausage? Yes, absolutely. Although, I like the addition of smoky sausage. It makes it oh-so-enticing!
Don’t forget to make this homemade Creole Seasoning and make this a pantry staple at home. This mighty seasoning adds depth and richness to any dish plus it’s quick to put together and can be easily customized to your personal preference.
Shrimp creole is most often paired with rice. So have some white rice to go with this, along with bread. Enjoy!
Tips and Notes:
- If you don’t have creole seasoning handy, you can always go simply with salt and pepper.
- You may replace the 8 oz. sausage with 1 pound shrimp if you don’t like any sausages in your stew.
Watch How to Make It
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Recipe was first published on October 2014 and has been updated with tips, notes and video.
Shrimp Creole
Ingredients
- ½ pound large shrimp
- 1/4 cup olive or canola oil
- 8 oz smoked sausage , replace with shrimp
- 1 medium onion chopped
- 1/4 cup celery , diced
- 1 small bell pepper , chopped
- 1-2 Teaspoons fresh thyme
- 2 teaspoons minced garlic
- 1 bay leaf
- 2 teaspoons creole seasoning or more
- 1/2 - 1 canned 14.oz stew tomatoes , replace with 2-3 tomatoes
- 2 cups or more broth/water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon bouillon powder , optional
- 1-2 green onions , chopped
- 2 tablespoons chopped parsley
Instructions
- Lightly season the shrimp with creole spice. Heat about 1 tablespoon oil over medium heat in a heavy bottomed Dutch.
- Sauté shrimp for about 1- 2 minutes .
- Then add sausage sauté until browned on both sides and remove. Set aside
- Add remaining oil followed by onions, celery, green pepper, thyme and garlic. Stir for about a 2-3 minutes. Then add bay leaf creole spice, followed by tomatoes, chicken broth, and Worcestershire sauce.
- Bring to a boil , simmer for 10-15 minutes. Add bouillon as needed or omit completely.
- Toss in shrimp, sausage and green onions adjust for salt and thickness. Cook for about 2-3 more minutes. Garnish with parsley. Serve over white rice or fettuccine.
Nutrition Information:
Lightly season the shrimp with creole spice. Heat about 1 tablespoon oil over medium heat in a heavy bottomed Dutch. Sauté shrimp for about 1- 2 minutes. Then add sausage sauté until browned on both sides and remove. Set aside
Add remaining oil followed by onions, celery, green pepper, thyme and garlic. Stir for about a 2-3 minutes. Then add bay leaf.
Followed by creole spice, tomatoes, chicken broth, and Worcestershire sauce. Bring to a boil , simmer for 10-15 minutes. Add bouillon as need or omit completely.
Toss in shrimp , sausage and green onions adjust for salt and thickness- cook for about 2-3 more minutes . Garnish with parsley .Serve over white rice or fettuccine
Stephanie says
Fire!!!!!!
Imma says
Amazing!!!!! Glad you loved it. Looking forward to you trying more of my recipes.
Laurie Christensen says
Oh my gosh! Soooooo good!
Imma says
Thank you, Dear Laurie, I am glad you like the recipe and write honest feedback. Stay tuned, and visit the blog regularly to have more amazing recipes 🙂
Lauren says
Oh man, this was so delicious, definitely regular rotation/keeper for us. It packs a ton of flavor which is always hard to find with easy recipes. I didn’t have stewed tomatoes, so I used diced fire roasted, super delicious. Thank you!
Immaculate Bites says
Woohoo! Yum! Thank you for trying this recipe, Lauren! What did you have for dessert? If you can’t think of anything, I have some for you, Decadent Coffee and Desserts To Make Your Day. Enjoy!
Gino De Young says
Delicious! I don’t usually comment but this was simple to make for such great flavor, and I had all the things in my refrigerator.
Immaculate Bites says
Thank you for you comment, Gino!
Mary says
I don’t usually comment but this recipe was out of this world! Used chorizo because that was what I had in the freezer. Have been adding different proteins all week to the leftover base sauce – bay shrimp, chicken thighs. So sad that the last of it was gone tonight. This will be in our regular rotation now. Thank you!
Immaculate Bites says
Aww! Thank you, Mary! This made me smile, I’m happy that you loved it 🙂
Sara says
Just tried this recipe today and it was super delicious. I ended up adding a little cream at the end to it and it was super good! Thank you for sharing this recipe for us.
ImmaculateBites says
Awesome!!! Glad you liked it, Sara :)!
KayJ says
This was very good! I used all shrimp and had it over riced cauliflower. Added some cayenne for a little heat and a little cornstarch to thicken it some. I would probably use diced tomatoes in the future though. Definitely a keeper! Thank you for always delivering!
ImmaculateBites says
Hi Kay J, I am so glad this recipe turned out well for you!
Charlotte says
DELICIOUS!! This is the first shrimp dish I made that turned out perfect. Even my picky daughter loved it. This one is definitely going in my recipe rotation!!