New Orleans Shrimp Creole

"I love Creole food and this is a wonderful way to lighten up a classic. Easy enough for a large gathering or simple enough for a small dinner party. Serve with crusty bread for a dining experience. Recipe is from "The Diabetes Food and Nutrition Bible"."
photo by Linky photo by Linky
photo by Linky
Ready In:
1hr 15mins




  • In a large stockpot, heat the white wine over medium heat until it boils slightly; add in the onions, celery, peppers and garlic. Saute for 10 minutes.
  • Stir in the okra, tomatoes, tomato paste, broth, and seasonings. Bring to a boil, reduce the heat and simmer for 45 minutes.
  • Add in the shrimp and continue to cook for 5 to 6 minutes or until shrimp turn pink. Season with salt and pepper if desired.
  • Spoon stew into bowls and top with a scoop of cooked brown rice.

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  1. It was so great to have a hearty creole dish without having to make a roux. No roux sure lowered the calories! I'm a bit wimpy, so thought it was a little spicy; DH found it perfect. Thanks PaulaG!<br/>made for ZWT9.
  2. *Made for Australia/NZ Swap #77* Prepared about 1/2 volume this tasty recipe -- minus the okra -- STRONG personal preference.This was so quick and easy, that being so flavorful was almost a surprise ! This will be replacing my standard creole recipe. Wish I had made the entire recipe to have left-overs ! Thanks for another winner, paula !


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