Shrimp Creole
This spicy southern classic, shrimp creole, is so flavorful, delicious, and completely packed with vegetables. Have a healthy and satisfying weeknight dinner on your table in less than an hour!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- 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)
- ½ 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)
- ½ 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 ½ Tbsp dried parsley
- ½ tsp cayenne pepper (optional)
- 8oz wild shrimp, peeled & deveined (halved or quartered if large)
Instructions
- Prepare rice for serving. Use my Instant Pot White Rice recipe or follow the package instructions for the stovetop.
- Make a roux. Melt bacon grease or butter in a large pot over medium heat. Add flour and whisk to combine with the fat. Cook the flour for 1-2 minutes, stirring often.
- Add vegetables. Add the celery, onions, bell peppers, carrots, and garlic. Cook the vegetables until they are soft and lightly browned, stirring often, for about 8-10 minutes.
- Add zucchini and mushrooms (if using) and bay leaf, tomatoes, white cooking wine or stock, salt, pepper, thyme, parsley, and Worcestershire sauce. Simmer uncovered for 20 minutes, stirring occasionally.
- Add the shrimp and cook until they turn pink and are no longer raw, about 3-5 minutes.
If using cooked sausage and chicken, add them with shrimp and allow them to warm as the shrimp cooks through. If using uncooked sausage and chicken, add them 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 this recipe for shrimp creole over rice.
Notes
- I prefer diced tomatoes, but you can also use crushed tomatoes for a strong, tomato flavor.
- Substitute 6oz nitrate-free sausage, cut into bite-size rounds AND/OR 1 cup chopped chicken instead of shrimp, or use a combination.
- To have a good, spicy creole, you need all of the spices. Don’t skimp out on them but do feel free to add more if you like it even hotter! A dash of cajun seasoning or hot sauce will kick it up a notch!
Nutrition
- Calories: 302
