Creole Shrimp and Rice

"From Family Circle, "A melting pot of traditions go into Creole dishes French, Spanish, African and Native American originating in the Louisiana Bayou." Adapted slightly."
photo by JackieOhNo! photo by JackieOhNo!
photo by JackieOhNo!
Ready In:




  • Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add shrimp and season with 1 teaspoon of the Creole seasoning. Saute for 2 minutes per side. Remove to a plate.
  • Add remaining tablespoon oil. Saute the carrots for about 5 minutes, until just softening. Add the peppers, onion, celery and garlic. Cook for 5 minutes, stirring occasionally. Scrape up any browned bits in bottom of skillet.
  • Add tomatoes and remaining Creole seasoning. Break up large tomatoes with the back of a wooden spoon. Simmer, covered, for 7 minutes.
  • Stir in shrimp and heat through. Serve with cooked rice.

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  1. JackieOhNo!
    I was pleasantly surprised at how good this was! I made exactly as posted, except I substituted a can of diced tomatoes for the 1 cup diced tomato. Packs plenty of spice and heat. Served over rice, it was the perfect consistency. I will definitely be making this again. It’s a keeper! Thanks for posting.
  2. reneeshort
    Made the Creole Shrimp and Rice tonight. OMG! The hubby and me loved it! Ten stars! I see Shrimp and Rice Creole in our future...


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