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
Norlisha Gistarb says
This turned out amazing. Thank you.
imma africanbites says
Glad it turned out amazing to you! Thanks for letting me know. =)
Angela says
Looks Delicious!
John says
Can I use pre-cooked frozen shrimp. Your recipes are great!!
ImmaculateBites says
Yes you can. Throw it in during the finally stage of cooking. Thanks
SouthernTXGrl says
THIS recipe was AMAZING!!!!! My husband loved it which means alot since he doesn’t like “creole/well seasoned” food. Im from TX thats all we eat out here Lol. This is going to be my go to meal for my home.
I added a little smoked paprika to the Creole seasoning, awesome !!
ImmaculateBites says
Yes to smoked paprika. Always makes it taste better! Thank you so much for the feedback!
Robin Gordon says
OK, Just made this for dinner and I can’t even say how delish this is. I used frozen tomatoes from my garden and added a little extra Tony’s Creole seasoning. We like it spicey. Thank you so much for this quick flavorful dinner idea. We are Paleo so we will be having this over cauliflower rice.
ImmaculateBites says
Nice! Thanks for the feedback Robin! Glad to hear it worked out well for you.
Jeffrey Henderson says
This sounds simple and tasty but there is no thickening agent in this recipe, how do you keep it from being to soupy?
ImmaculateBites says
Thanks ! Tomatoes is the thickening agent here .
Miriam says
Hit for sure hands down AMAZING!!! Thank you!
ImmaculateBites says
YESS! Thank you so much!
Candice Williams says
Made this today and it was a big hit. Even my picky 5-year old asked for seconds and thirds! This meal will forever be included at my dinner table.
ImmaculateBites says
WOOHOO! So happy to hear this. Always SUPER happy when the kiddos enjoy my recipes . Thank you so much for taking the time to let me know
Joanna says
I cannot find creole seasoning in my area what can I use instead?
ImmaculateBites says
Just use salt and pepper .
Baxter Bunny says
Fab-U-lous! Thanks for a great recipe…we loved it!
ImmaculateBites says
Awesome! Glad you liked it.
Foodie says
Gina Neely gets it right when she says “Southern food” is just a marketing term to make “African-American” food more appealing and marketable to outsiders. No matter where they are, California, New York, Chicago, the cuisine is there. “Southern food” is a simply a marketing term.
ImmaculateBites says
Thanks for shading some light on this topic.
Louis Caldwell says
I cant say, thgis is what I eat and I am in the south, its the types of greens and food we had to work with, there may be lots of similatities globally, but southern quisine is definately a thuype of food onm its own.
Amina says
Hi Louis, thank you for sharing your thoughts, Stay tuned for more amazing recipies.
Thalia @ butter and brioche says
I love how quick, easy and delicious this shrimp stew is! Definitely a recipe I need to recreate, thanks for sharing it.
J says
yummmyyyyyyyyy!
Nagi@RecipeTin Eats says
I literally start drooling at just the thought of Southern food. When I travelled in America, I had so much great food but without a doubt my favourite was New Orleans. There’s a famous place there called Mother’s which has the most amazing cajun food, real homestyle. And I went to a bunch of “local” diners as well and I loved everything. Even alligator and frog!!
What do you mean when you say “8 oz.-smoked sausage replace with shrimp”?
ImmaculateBites says
Use 8 ounce smoked sausage or just use 1 pound shrimp if you do not want to use sausage. Thanks Nagi
Patty says
This looks AH-mazing! I cannot wait to try this creole shrimp- you can’t go wrong with these spices right?
ImmaculateBites says
Right Patty- It always works out. Let me know how you like it