Shrimp Creole
Shrimp creole over rice — sausage and shrimp creole, quick shrimp creole, cajun shrimp stew, shrimp etouffee — for nights you want something warm and filling.
★ dinner
dinnerSausage and Shrimp Creole
This is one of my most favorite meals. You can use any proteins you like (chicken, sausage, shrimp, crawfish, etc). You can also bypass the slow-cooker and just use a pot for a quicker creole.
Claire WorthamIngredients
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 3/4 cup Diced onion
- 1/2 cup Diced green bell pepper
- 3/4 cup Diced celery
- 3-4 cloves Fresh minced garlic
- 3 leaves Bay leaves
- 14 ounces Smoked sausage - chopped
- 1/2-1 tsp Tony Chauchere’s Creole Seasoning
- To taste Salt and Pepper
- 2 - 14 ounce cans Petite diced tomatoes
- 14 ounces Tomato sauce
- 1/2 tbsp Louisiana Hot Sauce
- 1 tbsp Worcestershire Sauce
- 1 tsp Sugar
- 1 pound Peeled and deveined raw shrimp
- White rice
- Garnish Green onions (optional)
Instructions
- 1Preheat your slow cooker on high.
- 2In a large skillet, heat butter and olive oil on medium heat. Add onion, bell pepper, and celery. Cook until soft. Add garlic, bay leaves, smoked sausage, Tony’s, and s&p. Saute until caramelized.
- 3Meanwhile, add diced tomatoes, tomato sauce, worcestershire sauce, Louisiana, and white sugar to your slow cooker.
- 4Once everything in the skillet is caramelized, remove from heat and add to your slow cooker. Cook for 2-3 hours. Add shrimp for about 3-5 minutes. Serve over rice and garnish with green onions.
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Open in Pepper →Shrimp Creole Is A Weeknight Workhorse
One skillet of onion, pepper, and celery cooked down with tomatoes turns a pound of shrimp into dinner for the whole table. The shrimp go in last and cook in about 3 minutes, so most of the work happens before anyone's hungry.
Cooks on Pepper reach for these when there's a bag of shrimp in the freezer and rice in the cabinet, especially on cold nights or when company's coming and nobody wants to fuss.
Every recipe here is a real pot of food — Sausage and Shrimp Creole, Quick Shrimp Creole, Cajun Shrimp and Sausage Rice Skillet, Shrimp Etouffee, Cajun Chicken and Shrimp Gumbo, and Old Fashioned Shrimp Creole.
Quick Tips
- 1
Cook the roux slow
Stir equal parts flour and oil over medium-low for 20 to 30 minutes until it's the color of peanut butter. Walk away and it scorches, and you'll have to start over.
- 2
Add shrimp at the end
Stir peeled shrimp into the simmering sauce for the last 3 to 5 minutes, just until they curl and turn pink. Longer than that and they go rubbery.
- 3
Brown the sausage first
Slice smoked sausage into coins and brown 5 minutes in the pot before the vegetables, then build the sauce in those drippings.
- 4
Start the rice early
Long-grain white rice takes about 18 minutes plus 5 to rest, so get it going before the vegetables hit the pan.
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