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
Recipe was first published on October 2014 and has been updated with tips, notes and video.
- 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
- 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.
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