Creole Tomato and Shrimp Stew Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
55 mins
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Servings
6
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Calories
297 kcal
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Course
Main Course, Soup
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Cuisine
American
Creole Tomato and Shrimp Stew Recipe
Description
The Creole Tomato and Shrimp Stew Recipe begins by cooking a buttery roux until peanut butter-colored, then sautéeing onion, bell pepper, celery, and garlic to build a flavorful base. Adding canned fire-roasted tomatoes, corn, chicken stock, Creole seasoning, and red pepper flakes creates a robust, thick stew that simmers for 40 minutes, allowing the flavors to meld.
The shrimp and fresh parsley added near the end cook quickly, infusing the stew with sweet seafood notes while retaining tenderness. The combination yields a spicy, savory stew with blended textures from vegetables, corn kernels, and shrimp pieces, striking a balance between hearty and fresh.
This stew is suited for warmer weather meals or any time when a flavorful seafood dish with Creole influences is desired. It can be garnished with extra parsley and red pepper flakes to adjust heat and freshness. The recipe allows a homemade seasoning blend if commercial Creole or Cajun seasoning is unavailable.
Ingredients
- 4 tablespoons butter
- ½ cup all-purpose flour
- 1 onion chopped, medium
- 1 green bell pepper chopped (use jalapenos for a spicy version)
- 1 celery chopped, stalk
- 4 cloves garlic minced
- 28 ounces fire roasted tomatoes canned, or use equivalent fresh
- 1 cup corn kernels about 1 ear of fresh corn, or frozen
- 4 cups chicken stock or use shrimp stock
- 2 tablespoons Creole seasoning blend or use Cajun Seasonings – See Recipe notes
- 1 teaspoon red pepper flakes or more to taste
- salt to taste
- black pepper to taste
- 1 pound Shrimp peeled and deveined
- 1 tablespoon parsley plus more for garnish, fresh chopped
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Stir in the flour to form a roux. Cook, continually stirring, for 5-10 minutes, or until the roux turns the color of peanut butter.
- Add the onion, peppers, and celery. Stir and cook 5 minutes to soften.
- Stir in garlic and cook for 1 minute, or until the garlic becomes fragrant.
- Add the tomatoes, corn, chicken stock, seasonings, and red pepper flakes. Add salt and pepper to taste. Stir.
- Bring to a boil, then reduce heat and simmer for 40 minutes, stirring occasionally.
- Stir in shrimp and parsley. Simmer for 5 minutes, or until the shrimp cooks through.
- Remove from heat. Serve into bowls with fresh chopped parsley and red pepper flakes for garnish.
Notes
- If you lack Creole or Cajun seasoning, combine 1 tablespoon paprika, 1 teaspoon each garlic powder, onion powder, dried oregano, and ½ teaspoon cayenne to make a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 23g | 46% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 147mg | 49% |
| Sodium | 652mg | 27% |
| Potassium | 548mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1732IU | 35% |
| Vitamin C | 23mg | 26% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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