Creole Shrimp Stew
Dive into a bowl of bold Southern flavors with this comforting Creole Shrimp Stew. Bursting with tender, juicy shrimp, smoky andouille sausage, and a medley of aromatic vegetables, this one-pot wonder is simmered in a rich, spiced tomato broth infused with the vibrant essence of Creole seasoning. The addition of garlic, bell peppers, and celery creates a savory base, while bay leaves and a hint of cayenne bring depth and warmth. Serve it over fluffy white rice for the ultimate Creole-inspired meal that’s both hearty and packed with flavor. Perfect for weeknights or entertaining, this recipe comes together in just under an hour, making it a quick and satisfying choice for seafood lovers.
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 8 ounces Andouille sausage, sliced
- 1 medium Onion, finely chopped
- 1 medium Green bell pepper, diced
- 2 stalks Celery stalks, diced
- 4 cloves Garlic, minced
- 14.5 ounces Diced tomatoes (canned, with juices)
- 2 tablespoons Tomato paste
- 3 cups Chicken stock
- 2 leaves Bay leaves
- 2 tablespoons Creole seasoning
- 0.25 teaspoons Cayenne pepper (optional, for extra heat)
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Fresh parsley, chopped (for garnish)
- 4 cups Cooked white rice (optional, for serving)
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
Add the sliced andouille sausage and cook for 4–5 minutes until browned. Remove the sausage and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Add the chopped onion, diced bell pepper, diced celery, and a pinch of salt. Sauté the vegetables for 5–7 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced tomatoes (with juices), tomato paste, chicken stock, bay leaves, Creole seasoning, cayenne pepper (if using), salt, and black pepper. Stir everything together until well combined.
Bring the mixture to a simmer. Cover the pot and let it cook for 15 minutes, allowing the flavors to meld together.
Return the cooked andouille sausage to the pot and stir to combine.
Add the shrimp to the stew, stirring gently. Cover and cook for 4–5 minutes until the shrimp are pink and fully cooked.
Remove the bay leaves and taste the stew, adjusting seasoning as needed.
Ladle the stew into bowls and garnish with fresh parsley.
Serve hot with white rice on the side, if desired.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 1506 mg | 65% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.0 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 954 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
