Sandra This Paula Deen Shrimp Creole is a savory and easy recipe, which is made with the classic “Holy Trinity” of onions, bell peppers, and celery. It’s a classic Southern recipe, perfect for a flavorful weeknight dinner.
Paula Deen Shrimp Creole Ingredients
A classic combination for an authentic Southern flavor.
- 2 tablespoons Olive oil
- 1 1/2 lbs fresh shrimp, peeled and deveined
- 1/2 cup diced green bell peppers
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1 teaspoon chili powder
- 1 (14 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 tablespoon Hot sauce (like Tabasco or Crystal)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon white sugar
- Salt and pepper to taste
- Cooked white rice, for serving
- Sliced green onions, for garnish
How To Make Paula Deen Shrimp Creole
A step-by-step guide to this easy and delicious slow cooker meal.
- Sauté the Vegetables: In a frying pan, heat the olive oil over medium heat. Add the diced bell peppers, onions, and celery (the “Holy Trinity”). Cook until the vegetables have softened. Stir in the chili powder and sauté for another minute until fragrant.
- Combine in Slow Cooker: Transfer the cooked vegetables to your slow cooker. Add the canned tomatoes, tomato sauce, hot sauce, Worcestershire sauce, white sugar, salt, and pepper. Stir to combine.
- Slow Cook the Sauce: Cover the slow cooker and cook on HIGH for 3 hours to allow the flavors to meld and deepen.
- Add Shrimp and Serve: Add the peeled and deveined shrimp to the slow cooker and stir them into the hot sauce. Cover and cook for just another 3 minutes, or until the shrimp are pink, opaque, and cooked through. Be careful not to overcook them.
- Garnish and Serve: Serve the Shrimp Creole immediately over hot cooked rice, and garnish with freshly chopped green onions.
Recipe Tips
For the most delicious, perfectly cooked Shrimp Creole.
- What kind of shrimp is best? For the best flavor and texture, use large or jumbo raw shrimp that you peel and devein yourself. Pre-cooked shrimp can become tough and rubbery in this recipe.
- How can I adjust the spice level? The heat in this dish comes from the chili powder and the hot sauce. You can easily adjust the amounts to your personal preference. For a milder version, reduce the amount of hot sauce. For a spicier creole, add more or a pinch of cayenne pepper.
- Can I make this on the stovetop? Yes, absolutely. After sautéing the vegetables, simply add all the other sauce ingredients to the same pan. Bring it to a simmer, then reduce the heat to low, cover, and let it cook for at least 30-45 minutes to allow the flavors to develop before adding the shrimp at the end.
- Can I make this ahead of time? This is a great make-ahead meal. You can prepare the entire sauce base (without the shrimp) and store it in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat the sauce until it’s simmering, then add the shrimp and cook for the final 3 minutes.
What To Serve With Shrimp Creole
Classic Southern sides to complete your meal.
This hearty and flavorful stew is a classic Louisiana dish. It’s traditionally served with:
- Fluffy white rice to soak up the delicious sauce
- A side of crusty French bread for dipping
- A simple green salad with a light vinaigrette
- Southern-style cornbread
How To Store Shrimp Creole
Keeping your delicious leftovers fresh.
- Refrigerate: Store any leftover Shrimp Creole in an airtight container in the refrigerator for up to 3 days.
- Reheat: Gently rewarm the creole in a saucepan over low heat until just heated through. Be careful not to boil it, as this can make the shrimp tough.
Paula Deen Shrimp Creole Nutrition Facts
An estimated guide per serving.
- Calories: 350 kcal
- Carbohydrates: 20 g
- Protein: 28 g
- Fat: 15 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The “Holy Trinity” is the flavor base for much of Louisiana Creole and Cajun cooking. It consists of a roughly equal combination of diced onions, green bell peppers, and celery.
Yes, you can use frozen raw shrimp. For the best results, thaw them completely under cool running water and pat them very dry before adding them to the hot sauce for the final 3 minutes of cooking.
If your sauce is thinner than you’d like, you can make a small slurry by whisking a tablespoon of cornstarch with a few tablespoons of cold water. Stir this into the simmering sauce and let it cook for another minute or two until it thickens.
Try More Recipes:
- Paula Deen Shrimp and Grits Recipe
- Paula Deen Potato Shrimp Soup Recipe
- Paula Deen Fettuccine Alfredo Recipe
Paula Deen Shrimp Creole Recipe
Description
A classic, easy, and flavorful Southern Shrimp Creole made in the slow cooker, featuring plump shrimp in a rich and savory tomato sauce with the “Holy Trinity” of vegetables.
Ingredients
Instructions
- Sauté the bell pepper, onion, and celery in hot olive oil until softened. Stir in the chili powder and cook for 1 minute.
- Transfer the cooked vegetables to a slow cooker.
- Stir in the canned tomatoes, tomato sauce, hot sauce, Worcestershire sauce, sugar, salt, and pepper.
- Cover and cook on HIGH for 3 hours.
- Stir in the raw shrimp, cover, and cook for just 3 more minutes, until the shrimp are pink and opaque.
- Serve immediately over hot rice, garnished with green onions.
Notes
- Sautéing the vegetables before adding them to the slow cooker is a key step for building a deep flavor base.
- Be very careful not to overcook the shrimp; they only need a few minutes in the hot sauce at the very end.
- The sauce can be made a day or two in advance and refrigerated. Simply reheat it to a simmer before adding the shrimp.
- For a spicier creole, add more hot sauce or a pinch of cayenne pepper.
