Simple Shrimp Creole

Servings 6 people


  • 1 1/2 tablespoons olive oil
  • 1 cup chopped onion
  • 3/4 cup chopped green bell pepper
  • 3/4 cup chopped celery
  • 2 cloves garlic pressed
  • 4 1/2 tablespoons flour
  • 42 ounces canned crushed tomatoes
  • 3/4 cup low sodium chicken broth
  • 1 1/2 teaspoons Cajun seasoning
  • Sea salt to taste
  • 1/2 teaspoon ground red pepper more or less, depending on your heat tolerance
  • 3 bay leaves
  • 1 1/2 pounds medium shrimp peeled and deveined
  • 4 1/2 cups hot cooked brown rice


  • DO-AHEAD TIP: Cook brown rice.
  • Heat the oil in a large skillet with a tight-fitting lid over medium heat; add onion, bell pepper, celery and garlic and sauté until tender-crisp.
  • Gradually stir in flour until smooth.
  • Stir in next 6 ingredients (tomatoes through bay leaves). Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
  • Add shrimp and cook for 5 minutes or they turn pink. Remove and discard bay leaves.
  • Serve over hot cooked rice.


SERVING SUGGESTION: Serve braised Swiss chard on the side.
VEGETARIAN: Use tofu instead of shrimp and use vegetable broth instead of chicken broth.
KOSHER: Use boneless skinless chicken breast meat cut to the approximate size of shrimp.
GLUTEN-FREE: Make sure tomatoes, broth and Cajun seasoning are gluten-free. Use gluten-free flour.
NUTRITION: Per Serving: 426 Calories; 7g Fat; 32g Protein; 59g Carbohydrate; 8g Dietary Fiber; 173mg Cholesterol; 604mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 3 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Points: 10
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