Creole Tomato and Shrimp Stew Recipe

5 from 14 votes

Creole Tomato and Shrimp Stew Recipe

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.

Prep Time10

Cook Time55

Course: Main Course, Soup

Cuisine: American

Keyword: creole, tomatoes

Servings:

Calories: 297kcal

Author: Mike Hultquist

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

If you don’t have Creole or Cajun seasonings, use the following blend: 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, ½ teaspoon cayenne.

Nutrition