Shrimp Creole
This spicy southern classic, shrimp creole, is so flavorful, delicious, and completely packed with vegetables. Gets a healthy and satisfying weeknight dinner on your table in less than an hour! Serve over Instant Pot White Rice or Instant Pot Brown Rice.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55
- Yield: 4 servings 1x
- Category: Main Meals
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 5 Tbsp bacon grease or butter
- 5 Tbsp whole grain flour (or gluten free)
- 1/2 large onion, chopped
- 1 large bell pepper, chopped
- 4 ribs celery, chopped
- 2 large carrots, peeled and chopped
- 2 garlic cloves, minced
- 1 medium zucchini, chopped (optional)
- 1/2 cup mushrooms, sliced (optional)
- 1 bay leaf
- 1 (16 oz) can (equals 2 cups) diced tomatoes with juices
- 1–2 cups white cooking wine or fish/chicken/vegetable stock (not beef) (See my slow cooker chicken stock method here, or my Instant Pot chicken stock method.)
- 1 tsp salt
- 1 tsp ground black pepper
- 2 tsp ground thyme
- 2 tsp Worcestershire sauce
- 1 1/2 Tbsp dried parsley
- 1/2 tsp cayenne pepper (optional)
- 8oz wild shrimp, peeled & deveined (halved or quartered if large)
Instructions
- Make the rice for serving on the stove-top, or use my recipes for Instant Pot White Rice or Instant Pot Brown Rice.
- Melt bacon grease or butter in a large pot over medium heat. Add flour and whisk to combine with the fat. Cook flour for 1-2 minutes.
- Add onions, bell peppers, celery, carrots and garlic. Cook vegetables until they are soft and colored, stirring often, about 8-10 minutes.
- Add zucchini and mushrooms (if using) and bay leaves, tomatoes, white cooking wine or stock, salt, pepper, thyme, parsley, and Worcestershire sauce. Simmer uncovered for 20 minutes, stirring occasionally.
- Add shrimp and cook until they turn pink and are no longer raw, about 3-5 minutes. (If using cooked sausage and chicken, add with shrimp and allow to warm as shrimp cooks through. If using uncooked sausage and chicken, add BEFORE the shrimp and cook for about 5 minutes, or until three-quarters of the way cooked through. Then add the shrimp and cook thoroughly.)
- Serve over rice.
Notes
- Tomatoes. I prefer diced tomatoes, but you can also use crushed tomatoes for a strong, tomato flavor.
- Shrimp: Substitute 6oz nitrate-free sausage, cut into bite-size rounds AND/OR 1 cup chopped chicken instead of shrimp.
- Flour. I like to use whole grain Einkorn flour, but regular flour works too. For gluten-free, use gluten-free flour.
Nutrition
- Calories: 302
