Shrimp Creole
Just in time for Fat Tuesday, my simple take on Shrimp Creole is here to offer some last-minute dinner inspiration that just might become part of your regular rotation. This meal is on the table in about 45 minutes and is reminiscent of the delicious gumbo and jambalaya dishes you might know better.
The main differences are that, unlike gumbo, this is naturally thick without using roux and, unlike jambalaya, Shrimp Creole is served atop cooked rice vs. the rice being cooked into the dish. Of course you can swap the rice for riced cauliflower, and Shrimp Creole is easily made Whole30 compatible.
PREP TIME
15 minutes
COOK TIME
30 minutes
INGREDIENTS
11
Serves: 4
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Unsalted Butter, use ghee for Whole30
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 111 Yellow Onion, diced small
- .5 cup.5 cup.5 cup Celery, chopped
- 1 whole1 whole1 whole Green Bell Peppers, diced
- 29 oz29 oz29 oz Diced Tomatoes
- 2.5 tsp2.5 tsp2.5 tsp Creole Seasoning
- .5 tsp.5 tsp.5 tsp Chili Powder
- 1 Tbsp1 Tbsp1 Tbsp Flat Leaf Parsley, chopped
- .25 tsp.25 tsp.25 tsp Red Pepper Flakes
- 1 lb1 lb1 lb Raw Shrimp, peeled and deveined (31-40 count)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Melt butter in a large, deep skillet or Dutch oven over medium-high heat. Once melted, add in olive oil and stir. Add in onion, celery and bell pepper and cook, stirring occasionally, until vegetables are tender – about 8 to 10 minutes.
- Stir in tomatoes with their juices. Bring to a boil, reduce to a simmer and season with Creole seasoning, red chili powder, chopped fresh parsley and red pepper flakes. Cook for about 20 minutes.
- Once the mixture is cooked, add shrimp and stir to combine. Cook for about 5 to 6 minutes, stirring often, until shrimp is cooked through. Remove from heat and serve spooned over cooked white rice or riced cauliflower. Garnish with additional fresh chopped parsley.
- Adjust heat with Louisiana-style hot sauce after serving, as each person likes a different level of heat.
Notes
I use Tony Chachere’s Creole Seasoning, but you can substitute my homemade Cajun Spice Blend. For the Cajun Spice Blend, mix together: 3 parts paprika 2 parts kosher salt 2 parts garlic powder 1 part black pepper 1 part onion powder 1 part dried oregano 1 part cayenne pepper ½ part dried thyme
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées GAPS Gluten Free Grain Free Keto Nut Free Pescetarian Seafood Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 225 |
| Fat: | 11 g |
| Carbohydrates: | 13 g |
| Protein: | 20 g |
| Cholesterol: | 180 g |
| Sodium: | 1904 mg |
| Fiber: | 4 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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Wow, gorgeous colors. I’m in. <3