This hearty tomato and shrimp stew recipe is bursting with Creole flavor with lots of shrimp and fire roasted tomatoes, thickened with a rich roux, a family favorite.
Mike's Recipe Highlights
If you're looking for the best shrimp stew recipe around, you have to try my Creole Tomato and Shrimp Stew.
This is a one-pot recipe loaded with a blend of Creole spices that highlights the flavors of juicy tomatoes and succulent shrimp.
It's an easy shrimp stew recipe that starts with a quick flavor-building roux, much like a Cajun shrimp stew or a seafood gumbo, but with lots of tomato and corn added to round out the flavor.
It's the perfect easy weeknight dinner, sure to become a family favorite, something you can let sit and simmer on the stovetop until you're ready to eat.
Let's talk about how to make Creole tomato and shrimp stew, shall we?
Creole Tomato and Shrimp Stew Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Butter. For making the roux. You can also use vegetable oil.
- All-Purpose Flour. For the roux.
- Trinity. Onion, bell pepper (or use jalapenos for a spicy version), celery, garlic.
- Fire Roasted Tomatoes. Canned is great, or roast your own. You can use other fresh or canned tomatoes, or tomato sauce, but I love fire roasted.
- Corn. I prefer fresh corn for this recipe, but frozen is great.
- Shrimp Stock. Or use chicken stock.
- Seasonings. Use your favorite Creole blend, or try either my Creole Seasonings Recipe or Cajun Seasonings Recipe. Also, red pepper flakes, salt and black pepper to taste.
- Shrimp.
- Parsley. Freshly chopped.
How to Make Creole Tomato and Shrimp Stew - the Recipe Method
Make the Roux. Many great Cajun and Creole recipes start with a roux, which is a huge flavor builder. To make the roux, melt the butter in a large pot or Dutch oven over medium heat.
Stir in the flour to form a roux. Cook, stirring continually, for 5-10 minutes, or until the roux turns the color of peanut butter.
For further information, see my post on How to Make a Roux.
Cook the Vegetables. Add the onion, peppers, and celery. Stir and cook 5 minutes to soften.
Add the garlic and cook for 1 minute, or until the garlic becomes fragrant.
Tomatoes, Liquids, Spices. Add the tomatoes, corn, chicken stock, seasonings, and red pepper flakes. Add salt and pepper to taste. Stir.
Simmer the Stew. Bring to a boil, then reduce heat and simmer for 30 minutes to 40 minutes, stirring occasionally. Simmering will develop and merge all those wonderful flavors. You can simmer longer if you'd like.
Cook the Shrimp. Stir in peeled and deveined shrimp and parsley. Simmer for 5 minutes, or until the shrimp cooks through. If you prefer a bit more snap to your shrimp, sear it separately in a hot pan, then simply stir it into the stew before serving.
Remove from heat. Serve into bowls with fresh parsley and red pepper flakes for garnish.
Boom! Done! Your tomato and shrimp stew is ready to serve. Doesn't it look wonderful? It's so thick and creamy from the roux, so full of flavor.
Hey, you'll also love my Cajun gumbo recipe!
Recipe Tips & Notes
- You can easily add in your favorite vegetables to customize this stew. Some favorites include green onion, potato, okra, spinach, or other greens.
- You can also add in other seafood, like crawfish, crab, or fish to make it like your favorite fish stew.
Storage & Leftovers
Creole tomato and shrimp stew will last up to 5 days in the refrigerator in a sealed container. You can easily warm it in a pot on the stove top to enjoy the leftovers.
You can also freeze it for 2-3 months.
That's it, my friends. I hope you enjoy my easy shrimp stew recipe, Creole style. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Creole Tomato and Shrimp Stew Recipe
Ingredients
- 4 tablespoons butter
- ½ cup all-purpose flour
- 1 medium onion chopped
- 1 green bell pepper chopped (use jalapenos for a spicy version)
- 1 stalk celery chopped
- 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 and pepper to taste
- 1 pound shrimp peeled and deveined
- 1 tablespoon fresh chopped parsley plus more for garnish
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
Nutrition Information
Frank says
Excellent! used a can of Rotel fire roasted hatch pepper tomatoes and a can of diced tomatoes along with a jalapeno made the heat really good!
Mike Hultquist says
Perfection!
Mark says
Delicious! Thanks Mike for the fantastic meal tonight. We thoroughly it. THe spice was exactly right with the added jalapeño. This will be added to my list of cold weather meals!
Mike H. says
Super happy to know it, Mark. Enjoy the recipe!
CiCi says
First of all, I love every recipe of yours that I try. This is no exception. This creole is absolutely delicious. I followed it with no changes except to use both a green bell pepper and a jalapeño, rather than one or the other. Thank you for this.
Mike Hultquist says
Great to hear, CiCi. Very happy you enjoyed it and are enjoying my recipes. Thanks so much!
Susan says
I made this today, omitting the corn and all I had was diced tomatoes in a can, yummy!
Mike H. says
Thank you for the feedback! Glad you enjoyed it!
Ed Moder says
OK! I customized this. First of all when I see celery in a menu I right away think substitution. How about Asparagus? Then Connie had a lot of mushrooms that needed to be used. I used a bag of jalapeno peppers and 1 teaspoon of red pepper flakes and that made this a 4-alarm dinner. So Connie suggested adding rice to tone it down for the leftovers. I used a lot extra and ended up with 3 pounds of shrimp, so we have enough for several meals of leftovers.
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One aside that the amateur cook figured out. The roux was not taking, so I added an extra 4 tablespoons of butter and it cooked up nice.
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Even an amateur can get it right once in a while.
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Thanks for a great recipe.
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Mike Hultquist says
Glad you enjoyed it, Ed! Yay!