Shrimp and Crawfish Creole
Dive into the bold, zesty flavors of the South with this Shrimp and Crawfish Creole, a vibrant one-pot dish that's perfect for any occasion. Packed with tender shrimp and succulent crawfish tails, this recipe combines the classic "holy trinity" of Creole cooking—onion, bell pepper, and celery—with a rich, tomato-based sauce spiced with Creole seasoning, hot sauce, and aromatic herbs. Simmered to perfection and served over fluffy white rice, this hearty dish delivers a soulful blend of spice, tang, and seafood goodness in every bite. Quick to prepare and brimming with authentic Louisiana flavors, this Shrimp and Crawfish Creole is sure to become a new favorite.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 pound crawfish tails, cooked and peeled
- 4 tablespoons butter
- 1 large yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 4 cloves garlic, minced
- 1 14-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 1.5 cups chicken stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce (such as Tabasco)
- 1 tablespoon Creole seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 unit bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks scallions, chopped
- 2 tablespoons fresh parsley, chopped
- 4 cups cooked white rice
Instructions
In a large heavy-bottomed skillet or Dutch oven, melt the butter over medium heat.
Add the chopped onion, bell pepper, and celery to the skillet. Sauté until softened, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the diced tomatoes (with their juices), tomato paste, and chicken stock. Stir to combine.
Season with Worcestershire sauce, hot sauce, Creole seasoning, paprika, thyme, bay leaf, salt, and black pepper. Stir well.
Bring the mixture to a simmer, reduce the heat to low, and let it cook uncovered for 20-25 minutes to allow the flavors to meld and the sauce to thicken.
Add the shrimp and crawfish to the skillet. Stir gently and cook for an additional 5-7 minutes, or until the shrimp are pink and fully cooked.
Remove the bay leaf and taste the sauce, adjusting seasoning if necessary.
Sprinkle with chopped scallions and parsley for garnish.
Serve hot over a bed of cooked white rice and enjoy!
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 409 mg | 136% | |
| Sodium | 1485 mg | 65% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 8.3 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 238 mg | 18% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1142 mg | 24% | |
*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.
