Shrimp Creole

Lent is here again, my friends and so the vegan and shellfish diet is back.  My oldest son brought his girlfriend over for dinner along with her mother, brother and sister.  Rather than cook for them and abstain myself, I decided to go Cajun and whip up some Shrimp Creole.  This is a crockpot recipe essentially.  It fed 7, somehow.  I think 4 or 5 is a more reasonable estimate.


  • 2 tbs olive oil
  • 1/2 cup diced bell pepper
  • 1/2 cup diced onions
  • 1/2 cup diced celery
  • 1 tsp chili powder
  • 14 oz can diced tomatoes
  • 8 oz can tomato sauce
  • 1 tbs hot sauce
  • 1 tbs worcestshire sauce
  • 1 tsp white sugar
  • salt and pepper
  • 1 1/2 lbs.  jumbo shrimp


  1. Preheat crock pot on high
  2. Chop celery, onions and bell pepper.  I used a little food processor to handle this.  It helps with the texture of the sauce.
  3. In a frying pan, heat olive oil.
  4. Add bell pepper, onions and celery and cook for 5 minutes or until softened.
  5. Add chili powder and saute until caramelized, about another 3 minutes
  6. Pour into crock pot.
  7. Add tomatoes, tomato sauce, hot sauce, worcestershire sauce, sugar and salt and pepper to taste.
  8. Cook for three hours.
  9. Prepare the shrimp (or buy it cooked).  You can prepare either tail on or peeled and tail off (my preference)
  10. After 3 hours, add shrimp and cook for 3 minutes.  Stir thoroughly to coat the shrimp well.

Serve this over rice.  I made skillet cornbread to go with this.  If you are a big fan of the Creole sauce, you may want to up all sauce quantities by 25% to give you a little extra sauce to work with.

This recipe is cribbed from and Paula Deen.


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