Shrimp Creole

Shrimp Creole originated in South Louisiana where gulf shrimp are plentiful. The shrimp are simmered in a spicy tomato sauce and the dish is served over rice. It makes a great one-pot meal to gather friends and family around and share stories.

  • Prep Time:20 minutes 
  • Total Time:1 hour
  • Yield:6 servings


  • 4 ounces (8 tablespoons) unsalted butter
  • 1 1/2 cups chopped onions
  • 3/4 chopped green bell pepper
  • 3/4 cup chopped celery
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 2 bay leaves
  • one 14.5-ounce can diced tomatoes
  • 1 tablespoon chopped garlic
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 2 tablespoons all-purpose flour
  • 1 cup water
  • 2 lbs peeled and deveined large shrimp 
  • 1 stick smoked chorizo sausage
  • 1 tablespoon Creole spice mix (see below)
  • 1/2 cup chopped green onions
  • 2 tablespoons chopped parsley (optional)
  • 4 cups cooked long-grain white rice (or alternate - see below)


  • In a large sauce pan, over medium heat, melt the butter. Add the onions, peppers, and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until they are wilted, about 6 to 8 minutes. Stir in the bay leaves, tomatoes, and garlic. Bring the mixture to a boil and reduce to a simmer; continue to cook for 15 minutes.
  • In a small bowl whisk the flour and water together and add the mixture to the tomatoes. Cook for 4 to 5 minutes. Add the Worcestershire and hot sauce and continue to cook for 10 minutes longer. Toss the shrimp with Creole seasoning and add them to the pot. Cook the shrimp until they are pink and cooked through,about 6 to 7 minutes. Stir in the green onions and parsley.
  • Serve with white rice, cauliflower rice or quinoa

Creole Seasoning

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Cauliflower Rice

  1. Pulse raw cauliflower in the food processor until it resembles rice, then steam a few minutes. It's ready when it's firm but not crunchy.

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