Shrimp Creole


Shrimp Creole is a flavorful Louisiana recipe that relies on the flavors of the trinity (celery, onion and green pepper) along with Tabasco to give it a kick.  It’s served over rice, which makes it one of our favorite frugal dishes.

However, don’t confuse it with Gumbo!  Gumbo is Cajun rather than Creole.  Gumbo is created by slow-cooking roux until golden brown.  Creole dishes are usually a bit spicier, and don’t contain a roux.  Both include the trinity and are ”improvisational” dishes, as the basic recipe may be altered to include whatever ingredients the cook has available (Wikipedia).

Frugal Tips:  I use bagged frozen shrimp for this recipe.  About every 2-3 months, I find it on sale at Cub Foods during their BOGO sales.  Since I’m able to store it in my deep freeze, I buy several bags when the price is low.

Shrimp Creole
Serves: 4-6
Creole flavors plus rice and shrimp come together for this easy dish
  • ½ C. (1 stick) butter
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 4 stalks celery, diced
  • 1 tsp. cayenne pepper
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 14-5-oz. can diced tomatoes
  • 1 8-oz. can tomato sauce
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. Tabasco
  • 1 lb. cooked shrimp, peeled and deveined

  1. Melt butter in skillet. Add onion, green pepper and celery and saute until soft (about 5-7 minutes). Add salt, pepper, cayenne, and garlic. Pour in diced tomatoes, tomato sauce, Worcestershire and Tabasco. Bring to a simmer then reduce heat. Add shrimp five minutes before serving and heat through. Serve over white rice.

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  1. [...] Photo Credit: Frugal Bites  [...]

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