Shrimp Creole


I love New Orleans! I love the people, the music and the food. This dinner brings me back to New Orleans every time I prepare this dish. I like to serve this dish with a green salad, a french baguette, and Corona with lime.   This recipe never fails me. I have made it for family dinners and when friends come over. Not only does it taste fantastic, but it is also so easy.  So pull out your slow cookers and go away for a few hours. (note to tennis friends, this is a good one to make while we are on the courts, our husbands will think we have been cooking for hours. Shhhh, it’s our secret.)



  • Author: Kim Nicholson




  • tablespoons olive oil
  • 1/2 cup diced green bell peppers
  • 1/2 cup diced onions
  • 1/2 cup diced celery
  • 1 teaspoon chili powder
  • 1 (14-ounces) can tomatoes
  • 1 (8-ounce) can of tomato sauce
  • 1 tablespoon Tobasco sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon white sugar
  • Salt and pepper
  • 1 1/2 pounds peeled and deveined shrimp; buy frozen shrimp. Or you can add any white fish too.
  • Green onions, for garnish





Preheat the slow-cooker to high.

In a frying pan, heat olive oil. Add peppers, onions, and celery. Cook until softened. Add chili powder and sauté until caramelized. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, a shot of Tobasco sauce, Worcestershire, white sugar, salt, and pepper.

Cook for 3 hours. Add shrimp and cook for about 3 minutes. Serve over brown rice. Top with chopped green onions. Add a couple of shakes of Tobasco sauce, too, if you dare.


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