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Creole Shrimp

TODAY Illustration / Millie Peartree
Cook Time:
15 mins
Prep Time:
10 mins

Chef notes

Creole shrimp is similar to shrimp étouffée. Its deep, rich, spicy tomato flavor combined with the "holy trinity" — white onion, green bell pepper and celery — will definitely take your taste buds to new heights. Whether served with rice or as an appetizer with crusty bread, this simple dish will wow you time after time.


  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup finely diced onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 2 cloves garlic, minced
  • 1 (12-ounce package) smoked sausage, sliced (optional)
  • 1 (14.5-ounce) can stewed tomatoes
  • 1 8-ounce can tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chili powder
  • hot sauce, to taste
  • 1 pound large shrimp, peeled and deveined
  • cooked rice, grits or crusty bread, for serving



In a large saucepan or Dutch oven, melt butter and olive oil over medium heat. Add onion, green pepper, celery and garlic; cook until tender, about 5 minutes.


Add sausage, if using, and cook until crispy, about 5 minutes.


Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder and hot sauce. Bring to a simmer, stirring frequently. Stir in shrimp and cook for 5 minutes.


Serve over rice or grits, or eat with crusty bread.