One Pot Shrimp in Creole Sauce

Easy one pot shrimp in creole sauce recipe – sweet, savory, and spicy cajun shrimp in creole sauce – great over vegetables, rice, pasta, mofongo, or mashed potatoes!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Shrimp Mofongo

If you've never had creole sauce before, you're in for a treat – it is slightly sweet, slightly spicy, and has a rich, good flavor thanks to tons of herbs and spices.

Creole sauce is more like a hearty, chunky stew than a delicate sauce – but the flavor is a knockout, especially paired with chicken, beef, shrimp, fish, vegetables, and mofongo.

This one pot shrimp and creole sauce recipe is a hearty dish that goes perfectly over rice or cauliflower rice – or served with mofongo.

It's also good with crispy baked potatoes or ladled over a good grilled skirt steak for a spicy creole surf and turf!

This one pot shrimp in creole sauce is naturally gluten free and low carb, making it a great dish to indulge in if you're on a keto diet.

pair it with other keto sides for a good keto one pot shrimp in creole sauce dinner that you'll never forget!

What is Creole Sauce

Creole sauce, which is also sometimes called red gravy or sauce piquant, is a staple of Creole dishes across America's bayou, and the Caribbean – it is great over meats and vegetables, as a stew for rice, beans, mofongo, or other starchy dishes.

This New Orlean's style sauce is easy to make with simple ingredients – but the flavor is out of this world good – and it gets even better as it rests and reduces.

Creole sauce comes together from lots of different cuisines – and helps to marry a lot of the regional cuisines that shape Creole food.

Many creole dishes are based on flavors developed from the French colonial role in the developing Caribbean – but Creole also owes much of it's deep, rich flavors to Indian and Spanish influence, as well as rich traditional African techniques and ingredients brought to the Caribbean and America's south through the slave trades.

Creole sauce is nuanced and well balanced – and while rustic and focused on simple ingredients, creole sauce is as refined as any sauce you'd expect from a dish heavily influenced by french cuisine.

Kitchen notes

–Watch Salt Content.

Since this creole sauce tastes even better when reducing, it is essential to use butter without added salt, low sodium chicken stock, and preferably low sodium cajun seasoning.

Make ahead of time.

For best results, we like our cajun sauce to sit for at least two hours before serving for the flavors to come together – but it's even better if made a night before.

Watch the carbs.

If sticking to a keto diet and looking to reduce carbs, please halve bell peppers, onion, and tomatoes in recipe.

Serve it with

If you love this easy one pot shrimp creole stew, and want to know what to serve with it, please visit our ideas for what to serve with easy one pot shrimp in creole sauce – including cauliflower rice, mofongo, crispy herbed potatoes, and even flank steak!

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Ingredients

• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1 large clove garlic, minced
• ¼ cup onions, chopped, about 1/2 medium onion
• ¼ cup green bell pepper, chopped
• ¼ cup yellow or red bell pepper, chopped
• ½ cup celery, chopped
• ½ teaspoon paprika
• 1 ½ teaspoons Creole seasoning
• ½ teaspoon dried leaf thyme
• ½ teaspoon dried leaf oregano
• ½ teaspoon dried leaf basil
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon hot pepper sauce
• ¼ teaspoon freshly ground pepper
• 14.5 oz diced tomatoes with juice
• 1 ⅔ cups chicken or vegetable stock
• 4 green onions, sliced, with most of the green
• 1 tablespoon tomato paste
• 2 tablespoons butter
• 1 lb shrimp, peeled and deveined
• 2 tbsp cajun seasoning

Method

1. Add shrimp to a bowl or plastic bag with creole seasoning, and toss well to coat.
2. Set aside until needed later.
3. Heat butter and oil over medium-low heat in a medium saucepan.
4. Add chopped garlic, onions, peppers, and celery. Sauté the vegetables for about 5 to 7 minutes, until tender.
5. Meanwhile, combine the paprika, Creole seasoning, thyme, oregano, basil, Worcestershire sauce, hot sauce, and ground pepper in a small cup.
6. Stir tomatoes into the vegetables then add the seasoning mixture. Sauté for 1 minute longer.
7. Add chicken or vegetable stock and bring to a boil. Stir in the sliced green onions.
8. Add shrimp to pot.
9. Continue boiling, uncovered, for 10 minutes. Most of the liquid will cook away, and shrimp will turn bright pink and opaque.
10. Stir in the tomato paste and butter until well blended into the sauce.
11. Serve immediately.