Shrimp Creole
Feb 13, 2024, Updated Apr 24, 2025
Jump to RecipeThis post may contain affiliate links. Please see our disclosure policy.
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.
Spice Blend Substitution
If you don’t have Creole spice blend on hand, you can use Cajun blends for a similar flavor profile. To make your own Cajun Spice Blend, add 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
Whisk the spices together in a bowl and store in an air-tight container in a cool, dark place.
Shrimp Creole
Ingredients
- 2 tablespoons butter, substitute ghee for Whole30
- 1 tablespoon olive oil
- 1 medium yellow onion, diced small
- 2 stalks celery, chopped
- 1 green bell pepper, diced
- 2 14.5-ounce cans diced tomatoes
- 2 ½ teaspoons Creole Seasoning
- ½ teaspoon red chili powder
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
- ¼ teaspoon red pepper flakes
- 1 pound large, 31-40 count shrimp, peeled and deveined
- Louisiana-style hot sauce, for serving
Instructions
- 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
Like this? Leave a comment below!
