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Shrimp Creole

5 from 3 reviews

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.

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
  • 12 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

  1. Make the rice for serving on the stove-top, or use my recipes for Instant Pot White Rice or Instant Pot Brown Rice.
  2. 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.
  3. Add onions, bell peppers, celery, carrots and garlic. Cook vegetables until they are soft and colored, stirring often, about 8-10 minutes.
  4. 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.
  5. 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.)
  6. 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

Keywords: Shrimp Creole