Photo of Shrimp creole by WW

Shrimp creole

2 - 7
PersonalPoints™ per serving
Total Time
45 min
25 min
20 min
One of the best creole dishes served all over Louisiana can be on your table tonight in just 45 minutes. The warm bowl of spicy tomato-based shrimp stew served over rice is a wonderful tradition and pleasing to adults and kids alike. The tender crunch of the trinity vegetables, bell pepper, onion and celery create the vegetal fragrance and enriches this one-pot dish. We gave our creole extra sizzle by using hot, smoked Spanish paprika. If you can't find it, use ground, smoked chili powder instead.


Vegetable oil

1 Tbsp

All-purpose flour

1 Tbsp

Uncooked celery

1 rib(s), medium, chopped

Uncooked onion(s)

1 small, chopped

Garlic clove(s)

1 medium clove(s), minced

Green pepper(s)

1 medium, chopped

Canned diced tomatoes

14½ oz, drained

Canned tomato paste

2 Tbsp

Red wine

2 fl oz

Fat free chicken broth

1 cup(s)

Bay leaf

1 leaf/leaves


tsp, smoked, hot Spanish variety

Dried basil

¼ tsp

Dried oregano

¼ tsp

Table salt

½ tsp, or more to taste

Black pepper

¼ tsp

Uncooked shrimp

1 pound(s), peeled and deveined

Uncooked scallion(s)

2 Tbsp, minced

Fresh parsley

1 Tbsp, Italian, fresh, minced

Fresh lemon juice

1 Tbsp

Cooked long grain brown rice

2 cup(s)


  1. Heat oil in a large skillet; stir in flour and cook over low heat, stirring occasionally, until mixture is smooth, about 5 minutes. Stir in celery, onion, garlic and green pepper; sauté 5 minutes. Add canned tomatoes, tomato paste, wine, broth, bay leaf, paprika, basil, oregano, salt and pepper. Bring to a boil; reduce heat to low.
  2. Stir in shrimp and simmer 5 minutes. Stir in scallions, parsley and lemon juice; simmer 1 minute. Remove bay leaf. To serve, spoon 1/2 cup of rice into each of 4 bowls and top each with about 2 cups of shrimp creole.