Creole Shrimp Stew Recipes

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CREOLE SHRIMP & SAUSAGE



Creole Shrimp & Sausage image

Add diversity to weeknight meals and get a taste of low-country cuisine with this simple take on a Louisiana Creole classic that uses bulgur instead of rice. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1/2 cup water
1/2 cup chicken broth
1 cup quick-cooking bulgur
1/2 teaspoon chili powder
3/4 teaspoon Creole seasoning, divided
1/2 pound smoked sausage, cut into 1/4-inch slices
2 teaspoons olive oil, divided
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 pound uncooked jumbo shrimp, peeled and deveined
1/2 teaspoon Worcestershire sauce

Steps:

  • In a small saucepan, bring water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon Creole seasoning. Reduce heat; cover and simmer for 15 minutes or until tender., Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm., In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture.

Nutrition Facts : Calories 510 calories, Fat 19g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 1287mg sodium, Carbohydrate 57g carbohydrate (10g sugars, Fiber 15g fiber), Protein 30g protein.

CREOLE SHRIMP STEW



Creole Shrimp Stew image

Make and share this Creole Shrimp Stew recipe from Food.com.

Provided by Jellyqueen

Categories     Stew

Yield 4 serving(s)

Number Of Ingredients 14

1/3 cup bacon, Chopped
1/3 cup all-purpose flour
4 stalks celery, chopped
1 large onion, chopped
1 large green pepper, chopped
6 green onions, chopped
1 cup tomato paste
3 cups seafood stock
2 cups water
2 tablespoons lemon juice
1 tablespoon granulated sugar
creole spices
2 lbs shrimp, uncooked, shelled
1/4 cup fresh parsley, Minced

Steps:

  • Cook bacon in large, heavy pan over medium heat until fat escapes and bacon is crisp.
  • Blend in flour and whisk until it burns a peanut brown color.
  • Add celery, onion, green pepper and green onions and cook, stirring until vegetables soften, about 10 minutes.
  • Blend in tomato paste, seafood stock, water, lemon juice, sugar and spices to taste.
  • Stir to blend mixture into a roux.
  • Bring to a boil, reduce heat, cover and simmer very slowly, stirring frequently, until sauce thickens, about 10 minutes.
  • Add uncooked, shelled, deveined shrimp and parsley and continue to cook over low heat, just until shrimp turn pink. taste and adjust seasonings.
  • Serve hot over hot rice. 4 servings.

Nutrition Facts : Calories 359.5, Fat 8.4, SaturatedFat 2.2, Cholesterol 293.9, Sodium 1945.3, Carbohydrate 34.6, Fiber 5.7, Sugar 15.2, Protein 37.8

CREOLE SHRIMP AND SAUSAGE STEW



Creole Shrimp and Sausage Stew image

I found this in a magazine. You could use turkey sausage to go more healthy. Serve with crusty bread and some hot sauce.

Provided by tammarie

Categories     Stew

Time 20m

Yield 1 pot, 4 serving(s)

Number Of Ingredients 9

2 teaspoons olive oil
1 cup green bell pepper, chopped
1 cup smoked sausage, sliced thin
1 teaspoon garlic, minced
3/4 cup chicken broth
1 (10 ounce) can diced tomatoes with green chilies (Rotel)
8 ounces medium shrimp, peeled and deveined
1 (15 ounce) can kidney beans, rinsed and drained
2 tablespoons parsley, chopped

Steps:

  • Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat.
  • Add bell pepper, sausage and garlic to pan; saute 3 minutes or until bell pepper is tender, stirring occasionally.
  • Add broth and tomatoes; bring to a boil.
  • Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done.
  • Sprinkle with parsley.

Nutrition Facts : Calories 194.7, Fat 4.3, SaturatedFat 0.7, Cholesterol 86.9, Sodium 829, Carbohydrate 20.8, Fiber 5.3, Sugar 3, Protein 19

SHRIMP CREOLE II



Shrimp Creole II image

This is an excellent dish that my mother makes. It has lots of vegetables in a thick Creole sauce. If you wish, you may also put sliced cheddar cheese on top before baking.

Provided by sal

Categories     Seafood     Shellfish     Shrimp

Time 1h10m

Yield 8

Number Of Ingredients 14

2 cups water
1 cup uncooked white rice
2 tablespoons butter
5 carrots, diced
2 onions, chopped
1 green bell pepper, chopped
1 ½ cups chopped celery
1 pound fresh mushrooms, sliced
1 zucchini, sliced
1 (16 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 pound cooked shrimp
1 (4 ounce) jar diced pimento peppers, drained
3 teaspoons chili powder

Steps:

  • In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes; set aside. Meanwhile, preheat oven to 300 degrees F (150 degrees C).
  • In a large saucepan or pot, melt butter over medium heat, and saute carrots, onions, bell pepper, celery, mushrooms, and zucchini, until just tender. Stir in tomatoes and tomato sauce. Let cook, stirring constantly, for 5 minutes.
  • Mix shrimp, pimientos, and chili powder into the pot. Stir in cooked rice and simmer on low heat for 10 minutes.
  • Pour mixture into a 9x13 inch dish. Bake in preheated oven until the rice mixture thickens, about 40 minutes.

Nutrition Facts : Calories 249.7 calories, Carbohydrate 35.6 g, Cholesterol 118.3 mg, Fat 4.4 g, Fiber 5.2 g, Protein 18 g, SaturatedFat 2.2 g, Sodium 622.5 mg, Sugar 9.3 g

SHRIMP CREOLE



Shrimp Creole image

Much like gumbo, this shrimp and tomato stew starts with a roux that thickens and adds a distinct flavor (though many takes on shrimp Creole skip the roux altogether). Next, the "holy trinity" of Creole cooking - onion, celery and bell pepper - is simmered in the roux. You'll want to stir the bottom of the pot constantly to prevent the roux from sticking and burning, and make sure to keep a close eye: A burned roux can't be saved. Creole cuisine relishes improvisation, so feel free to add other veggies or a different protein, or omit the hot sauce and add a teaspoon of apple cider vinegar in its place. This spicy stew is traditionally served over steamed white rice, but is also delicious served over brown rice or other whole grains, like quinoa.

Provided by Vallery Lomas

Categories     dinner, main course

Time 50m

Yield 4 servings

Number Of Ingredients 26

1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper (or less, if desired)
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
1 pound shrimp, peeled and deveined
2 teaspoons homemade or store-bought Creole seasoning
1/4 cup unsalted butter (1/2 stick)
1/3 cup all-purpose flour
1 medium yellow onion, finely chopped
2 celery ribs, thinly sliced
1 green bell pepper, seeded and finely chopped
4 garlic cloves, minced
1 (15-ounce) can tomato sauce (no salt added)
1 to 2 teaspoons hot sauce, to taste (optional)
1 teaspoon granulated sugar
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 dried bay leaves
Fine sea salt and black pepper
1/4 cup chopped scallions
1/4 cup chopped flat-leaf parsley leaves and tender stems
Steamed rice, for serving

Steps:

  • Make the optional Creole seasoning: Combine all ingredients in a small bowl and stir together. The seasoning makes about 1/4 cup; store it in a closed container in a cool, dry place.
  • Toss the raw shrimp with 1 teaspoon Creole seasoning and set aside.
  • In a Dutch oven or large, heavy skillet, melt the butter over medium-low heat. Sprinkle the flour on top and stir constantly with a wooden spoon until a roux the color of peanut butter forms, about 10 minutes.
  • Add the onion, celery and bell pepper, increase the heat to medium and cook until softened, stirring occasionally, about 8 minutes. Stir in the garlic and cook until fragrant, 1 minute.
  • Stir in 1/3 cup water, then the tomato sauce, hot sauce (if using), sugar, thyme, oregano, basil, bay leaves, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the remaining 1 teaspoon Creole seasoning. Bring to a simmer, then reduce the heat to low. Cover and simmer for 10 minutes until thickened, stirring occasionally to make sure that the bottom doesn't burn. (If needed, add more water.)
  • Once the stew has thickened, add the seasoned shrimp and simmer until opaque and cooked through, about 5 minutes, turning each piece halfway through the cooking time. Taste and adjust seasoning.
  • Remove from the heat and let stand for 10 minutes, uncovered. Sprinkle with scallions and parsley, and serve over steamed rice.

TRUE SHRIMP CREOLE



True Shrimp Creole image

An authentic Cajun dish, this tastes even better if refrigerated overnight to allow all the flavors to blend.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

1/4 cup all-purpose flour
1/2 cup canola oil
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) stewed tomatoes
1 can (6 ounces) tomato paste
4 bay leaves
1 tablespoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
Salt and pepper to taste
2 pounds fresh or frozen uncooked medium shrimp, peeled and deveined
Hot cooked rice

Steps:

  • In a large heavy skillet, combine flour and oil until smooth. Cook and stir over medium heat until flour is a rich deep brown. Add onion, green pepper and celery; cook until vegetables are tender, 5-6 minutes. Add garlic; cook 1 minute longer. Stir in next 6 ingredients. Cover and simmer until heated through, 4-5 minutes. , Add shrimp. Simmer, uncovered, until shrimp turn pink, 5-6 minutes. Discard bay leaves. Serve with rice.

Nutrition Facts : Calories 358 calories, Fat 19g fat (3g saturated fat), Cholesterol 224mg cholesterol, Sodium 440mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 3g fiber), Protein 27g protein.

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