This post contains affiliate links. Please read our disclosure policy.
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!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
If you’ve never had creole sauce before, you’re in for a treat – it is slightly sweet, slightly spicy, and has a rich, delicious 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 incredible with crispy baked potatoes, or ladled over a delicious 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.
Be sure to pair it with other keto sides for a delicious 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 delicious – 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.
TIPS TO PERFECT CREOLE SAUCE
–Watch Salt Content.
Since this creole sauce tastes even better when reducing, it is absolutely essential to use butter without added salt, low sodium chicken stock, and preferably low sodium cajun seasoning.
-Make ahead of time.
For best results, I like my cajun sauce to sit for at least two hours before serving for the flavors to really 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.
What to Serve with Shrimp in Creole Sauce
If you love this easy one pot shrimp creole stew, and want to know what to serve with it, please visit my ideas for what to serve with easy one pot shrimp in creole sauce – including cauliflower rice, mofongo, crispy herbed potatoes, and even flank steak!
Easy One Pot Shrimp in Creole Sauce Recipe
If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Pease also help me share on Instagram, Facebook, and Pinterest!
Follow on Instagram
CONNECT WITH SWEET C’S!
Be sure to follow me on social media and get in on all the fun!
Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!
One Pot Shrimp in Creole Sauce Recipe
Ingredients
For the Creole Sauce:
- 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
- 1 can 14.5 ounces each diced tomatoes with juice
- 1 can approximately 1 2/3 cups chicken stock ?(or vegetable stock)
- 4 green onions sliced, with most of the green
- 1 heaping tablespoon tomato paste
- 2 tablespoons butter
For the Shrimp:
- 1 lb shrimp peeled and deveined
- 2 tbsp cajun seasoning
Instructions
For the Shrimp:
- Add shrimp to a bowl or plastic bag with creole seasoning, and toss well to coat.
- Set aside until needed later.
For the Creole Sauce:
- Heat butter and oil over medium-low heat in a medium saucepan.
- Add chopped garlic, onions, peppers, and celery. Sauté the vegetables for about 5 to 7 minutes, until just tender.
- Meanwhile, combine the paprika, Creole seasoning, thyme, oregano, basil, Worcestershire sauce, hot sauce, and ground pepper in a small cup.
- Stir tomatoes into the vegetables then add the seasoning mixture. Sauté for 1 minute longer.
- Add chicken or vegetable stock and bring to a boil. Stir in the sliced green onions.
- Add shrimp to pot.
- Continue boiling, uncovered, for 10 minutes. Most of the liquid will cook away, and shrimp will turn bright pink and opaque.
- Stir in the tomato paste and butter until well blended into the sauce.
- Serve immediately.
Delicious, but shrimp only needs about 3 minutes.
Shrimp does cook really quickly your right!
Made this for dinner last night. Delicious and fast. I agree with another commenter that 10 minutes for the shrimp is way too long. I put the green onion and shrimp in at the same time, cooked for about 3 minutes til shrimo had curled and was opaque. Onion still had some crispness and shrimp was just done. Served over rice. Because one person in our family can’t handle very spicy food, I cut back on the Creole seasoning but it was still good and will be a regular feature in our rotation. I imagine this would also be good using chicken instead of shrimp.
Thanks very much.