Shrimp Creole (Edit recipe)

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.

15 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

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
Calculated per serving.

by Reed Dunn

View original recipe

Serves: 4

Ingredients

2 Tbsp Unsalted Butter, use ghee for Whole30
1 Tbsp Extra Virgin Olive Oil
1 Yellow Onion, diced small
.5 cup Celery, chopped
1 whole Green Bell Peppers, diced
29 oz Diced Tomatoes
2.5 tsp Creole Seasoning
.5 tsp Chili Powder
1 Tbsp Flat Leaf Parsley, chopped
.25 tsp Red Pepper Flakes
1 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