• Skip to main content
  • Skip to primary sidebar

A Sprinkling of Cayenne

menu icon
go to homepage
  • Home
  • Blog
  • About
    • Copyright & Trademark Notice
    • Privacy Policy
  • Contact
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • Blog
    • About
      • Copyright & Trademark Notice
      • Privacy Policy
    • Contact
    • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Feb 12, 2019 Modified: Nov 28, 2020by Lyn Corinne Liner This post may contain affiliate links.

    South Louisiana Shrimp Creole

    Jump to Recipe Print Recipe

    South Louisiana shrimp Creole has that certain 'Je ne sais quoi' that puts it in a class all by itself, y'all. Chunky red gravy, electrified by seasoned fresh Gulf shrimp and the caramelized Cajun trinity, yields rich, ultra-flavorful taste and texture that you wouldn't expect from such humble ingredients. Paleo, low carb, grain free and keto sans rice, this naturally gluten free recipe is a spectacular dinner extravaganza. Yep and yay...

    A round white bowl filled with grain and gluten free south Louisiana shrimp Creole. | https://asprinklingofcayenne.com

    Disclosure: A Sprinkling of Cayenne is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

    Oh South Louisiana Shrimp Creole, You Just Have That Waaaayyyyy Down the Bayou Taste and Texture. Yep.

    I grew up with a mom from Bayou Blue, Louisiana. So, I heard the phrases 'down the bayou' and 'up the bayou,' a whole, whole lot. Whenever my family gave directions, they used these terms to get you from where you were to where you were going. 

    Their roads literally run along bayous of water. So, you knew exactly which way to take if you knew which way was up or down the bayou. The charming part of all this is that these precious Cajun people say 'down the bayou,' and 'up the bayou,' with their insanely beautiful, almost crackling-at-the-end accents. As they're talking to you, you not only get the information you need to get where you are going. But, you also get to experience a teeny, tiny bit of their culture and tradition that is, like all things Cajun to me, melodious music to my ears. Yep.

    I was sitting down thinking of how to describe this south Louisiana shrimp Creole. And, all of a sudden memories of my family members drawling out their bayou directions came to mind. To my young ears, 'down the bayou' was always something close at hand. A direction you go to stay firmly within the bounds of 'claimed' Cajun territory. To the contrary, my itty bitty mind conceived 'up the bayou' to take you away to parts unknown. Or rather areas just outside the vicinity of what I knew to be 'safe' as a kid. And, truth be told, I was honestly scared of 'up the bayou,' y'all! And what that unknown, possibly uncultured place was all about...

    Like many of my all time faves, this south Louisiana shrimp Creole definitely takes me safely back to waaaaayyyy 'down the bayou' territory y'all. But, what separates this Cajun/Creole dish from all others is its soul: The rich red gravy injects the deep, crimson color and velvety texture to the dish. The fresh shrimp that you add at the end release their seasoned juices throughout each and every spoonful. Slight hints of lemon and parsley lighten and brighten the finish, balancing the intense flavor bomb start to perfection. It all just comes together perfectly. Making you feel like its literally loving and hugging you from the inside out. Yep. 

    A closeup of keto, gluten free, grain free, Paleo and low carb south Louisiana shrimp Creole. | https://asprinklingofcayenne.com

    How to Make South Louisiana Shrimp Creole Take You Waaaayyyy 'Down the Bayou' From Wherever You Happen to Be Too, Y'all

    To start this south Louisiana shrimp Creole, season the shrimp and set it aside. Then, brown the Cajun trinity of onion, green bell pepper and celery with a bit of minced garlic at the end. Pour the stewed tomatoes, tomato sauce and extra seasonings into the mixture. Cook down for a bit, then add the seasoned shrimp at the end. Simmer for just a few minutes longer, then let sit for the red gravy to thicken itself. Oh, and cook rice if you want to experience the gluten free shrimp Creole. Eat as is, or with cauliflower rice for the more versatile Paleo, keto, low carb or grain free experience. 

    Yep. That's really it, y'all. I know that many of you who follow my blog are used to my low-and-slow south Louisiana labors of love. So, it might come as a major surprise to you that this shrimp Creole recipe really doesn't take that long. Promise, you'll spend just over one hour getting from your home kitchen to authentic, safe and sound 'down the bayou' south Louisiana flavor and texture territory. 

    Share with those whose palates are sharp enough to taste the pure, unadulterated love of culture in every bite of this south Louisiana shrimp Creole. And see y'all on the yum side...

    A cast iron skillet filled with south Louisiana shrimp Creole with a vase of white flowers. | https://asprinklingofcayenne.com

    South Louisiana Shrimp Creole

    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Cajun/Creole
    Keyword: cajun shrimp creole, gluten free shrimp creole, shrimp creole, south louisiana shrimp creole
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Resting time: 10 minutes
    Total Time: 1 hour
    Servings: 4
    Author: Lyn Corinne Liner | A Sprinkling of Cayenne

    Ingredients

    • 1 pound raw shrimp, peeled and deveined

    For the Shrimp Seasoning

    • 1 teaspoon lemon zest
    • ½ teaspoon paprika
    • 1 teaspoon parsley flakes
    • ½ teaspoon Louisiana hot sauce
    • 1 teaspoon onion powder

    For the South Louisiana Shrimp Creole

    • 2 tablespoons butter or oil
    • 1 onion, chopped
    • 1 green bell pepper, chopped
    • 2 celery ribs, chopped
    • 1 14.5-ounce can stewed tomatoes
    • 1 ½ cups tomato sauce
    • ¼ cup chicken broth
    • 1 bay leaf
    • 1 teaspoon parsley flakes
    • ½ teaspoon paprika
    • ½ teaspoon Louisiana hot sauce
    • salt, black pepper, and cayenne pepper to taste
    • rice or cauliflower rice for serving

    Instructions

    • Season shrimp with the lemon zest, paprika, parsley flakes, hot sauce and onion powder. Cover and refrigerate until ready to use. 
    • Brown the Cajun trinity of onion, bell pepper and celery in the oil or butter in a 9-inch cast iron skillet over medium heat. 
    • Stir the stewed tomatoes, tomato sauce, broth, bay leaf, parsley flakes, paprika, hot sauce and SP&C to taste into the skillet. 
    • Reduce heat to low. Simmer for about 40 minutes, or until the sauce turns dark crimson. 
    • Add the seasoned shrimp to the skillet. Cook for an additional 5 to 10 minutes, or until shrimp turn opaque and are well-incorporated into the Creole sauce. 
    • Rest for 10 minutes, or until the shrimp Creole gravy thickens. (See notes)
    • Serve as is, or with rice or cauliflower rice. 

    Notes

    The shrimp Creole gravy will be very watery at the end, due to the shrimp releasing their liquids upon cooking. Letting the skillet rest for at least 10 minutes allows the gravy to thicken perfectly, and also melds all of the individual flavors of the dish together. 
    Click here to follow on Instagram @asprinklingofcayenne

    South Louisiana Shrimp Creole Pinterest Pin | https://asprinklingofcayenne.com

    Spread the love
    3 1.3K   
    1.3K
    Shares
    1.3K
    Shares
    « Cajun Butter Beans with Shrimp and Sausage
    Cajun Crawfish Etouffee »

    Reader Interactions

    Comments

    1. Kelly M. says

      August 20, 2020 at 7:05 pm

      5 stars
      This specific recipe is a staple for our household. We do add chopped fresh tomatoes from the garden - which really puts this dish over the top. We love it!

      Reply
      • Lyn Corinne Liner says

        August 21, 2020 at 8:44 am

        That's great to hear Kelly! I add fresh tomatoes from the garden whenever we have them. I made a Creole Caprese Salad this summer from our garden this summer, as well, here's the link: https://asprinklingofcayenne.com/creole-caprese-salad-recipe/

        Reply
    2. Maik Smits says

      December 23, 2021 at 8:27 am

      Do I rest it on or off the heat?
      Thanks in advance!

      Reply
      • Lyn Corinne Liner says

        December 23, 2021 at 8:45 am

        Hi,

        You can just turn off the heat or move it to another area.

        You're welcome!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Click Here to Learn How to Make the Ketogenic, Paleo, Grain Free & Gluten Free Trinity Roux™The Trinity Roux™: A Grain Free, Paleo, and Gluten Free Roux from A Sprinkling of Cayenne. | https://asprinklingofcayenne.com

    Click here for Cajun Smothered Green Beans & Sausage: My Blog's Most Popular Recipe Ever

    Featured Posts

    A round white bowl filled with Grain Free & Gluten Free Creole Gumbo with cooked rice and cauliflower rice against a white backdrop.

    Creole Gumbo {Grain & Gluten Free}

    A red enameled cast iron skillet filled with freshly made gluten free blackberry crisp.

    Gluten Free Blackberry Crisp

    Baked Cajun Shrimp Dip

    Gluten Free Cajun Shrimp Dip

    Cajun Slow Roasted Onions in a teal cast iron skillet.

    Cajun-Style Slow Roasted Onions

    Creamy Cajun Cauliflower Salad

    Creamy Cajun Cauliflower Salad

    More Posts from this Category

    Please donate to this super amazing organization! Feed a hungry child today!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Copyright & Trademark Notice
    • About Me

    Contact

    • Contact
    • Recipe Index

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2016 to 2022 A Sprinkling of Cayenne/Lyn Corinne Liner

    This site uses cookiesOk, coolRead more