featured 871

Slow-Cooker Shrimp Creole Recipe

The days are getting warmer and this slow-cooked Shrimp Creole is the perfect way to welcome the season. Rich tomato flavors, aromatic vegetables, and tender shrimp come together in a simple crockpot recipe that fills the kitchen with comforting fragrance. This version is designed for easy preparation, family-style servings, and straightforward slow-cooker timing.

Shrimp Creole (Slow Cooked)

Shrimp Creole in a bowl
Prep Time:
15
Cook Time:
7
Total Time:
7 15

Ingredients

  • 1/4 cup (1/2 stick) butter
  • 1 medium onion, chopped
  • 1/4 cup bisquick baking mix (or substitute gluten-free mix)
  • 3 cups water
  • 2 cans 6 oz tomato paste each
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 2 tsp salt
  • 1/2 tsp sugar
  • 2 bay leaves
  • Black pepper, to taste
  • 4 lbs shrimp, peeled, deveined, and cleaned
  • Cooked rice, for serving

Instructions

  • In a medium skillet over low heat, melt the butter and cook the chopped onion, stirring occasionally, until the onion is soft and translucent. Keep the heat low to avoid browning; the goal is a gentle, fragrant base.
  • Stir in the biscuit mix (or gluten-free substitute) until combined, then transfer this mixture to the slow cooker. This helps thicken the sauce as it cooks.
  • Add the water, tomato paste, chopped celery, chopped green bell pepper, salt, sugar, bay leaves, and black pepper. Stir well to combine. Cover and cook on LOW for 6 to 8 hours to develop flavor and tenderize the vegetables.
  • When the long cook time is nearly complete, switch the slow cooker to HIGH. Add the cleaned shrimp and cook on HIGH for 45 minutes to 1 hour, or until the shrimp are pink and cooked through. Avoid overcooking; shrimp should be tender and slightly firm.
  • Remove and discard the bay leaves. Taste and adjust seasoning if needed. Serve the Shrimp Creole hot over freshly cooked rice, garnished with chopped parsley or sliced green onions if desired.

Notes

For a gluten-free version, substitute a gluten-free baking mix or a gluten-free all-purpose flour blend for the Bisquick. If you prefer a spicier creole, add 1/2 to 1 teaspoon of cayenne pepper or a splash of hot sauce when adding the tomato paste. Leftovers keep well refrigerated for 2–3 days; reheat gently on the stove or in the microwave. This recipe scales easily: reduce the shrimp amount and maintain the same flavor base for smaller servings.
Servings:
8 -10
Author:
Amanda

img source