Creole Shrimp

Creole Shrimp

DATE: September 22, 2022
  • diet
  • dinner
  • meal type
This recipe is long and coming on this blog and soon to be a favorite in your kitchen. Creole Shrimp is a classic southern recipe with its roots firmly in Louisiana but squarely in the crossroads of cutures from the Caribbean and West Africa. This “stew” has the holy trinity of Creole cooking with onions, bell peppers and celery. But it has a secret ingredient that makes it spectacular-Healthy On You® House of the Rising Spice Creole spice blend. Paprika, parsley, celery, onions and garlic makes this spice on point and really depends the flavors in this dish. So go ahead, celebrate Mardi Gras and our flavorful history in February and beyond.
  • Time: 45min
  • Serves: 4
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House of the Rising Spice

House of the Rising Spice

Creole Spice
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  • 1 lb. raw shrimp, shells on
  • 1½ cups shrimp stock (see below)
  • 2 tbsp olive oil
  • 1 tbsp Healthy On You® House of the Rising Spice Creole spice Blend
  • 1½ cups diced onions
  • ¾ cup diced green bell pepper
  • ¾ cup diced celery
  • 2 tbsp ghee/butter/olive oil
  • 1 tsp minced garlic
  • 1 bay leaf
  • 1½ tsp sea salt
  • ¼ tsp Tabasco sauce
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper (optional for more heat)
  • 2 cups chopped kale
  • 1½ cups peeled and chopped tomatoes (canned is ok)
  • ¾ cup canned tomato sauce
  • ½ tsp coconut sugar
  • 2 cups cooked white rice



  1. Peel and rinse shrimp. Set aside and save shells.
  2. In a 4 Qt stock pot, add 3½ cups of water, onion ends and pieces, celery leaves and ends, and bell pepper pieces, season with salt and pepper.
  3. Bring to a gentle boil and cover. Reduce the heat to low and cook fror 10 minutes, while you prepare the other ingredients
  4. Strain and save the remaining stock for the Shrimp Creole and the rest for the liquid for cooking the rice.


  1. In a medium-sized dutch oven, heat the olive oil and add ½ cup of the onion and cook until translucent-about 3 mins.
  2. Lower the heat and gently cook for another 3 minutes.
  3. Add remaining onions, celery, bell peppers and oil (ghee, olive oil or butter.)
  4. Cook on high heat, stirring frequently until bell peppers and celery start to get tender about 5-7 mins.
  5. Add the House of the Rising Spice Creole spice, garlic, bay leaf, salt, pepper, cayenne (if using) Tabasco, chopped tomatoes and ½ cup of the shrimp stock
  6. Cook for 5 mins to allow seasonings to marry, stirring frequently.
  7. Add the tomato sauce and kale and cook for 5 mins.
  8. Add remaining stock and sugar and simmer for 15 mins. stirring occasionally.
  9. Add the shrimp and cook an additional 5 mins. or until the shrimp are firm and pink. You can cool and refrigerate the sauce now and save for next day. The longer the sauce sits, the better the flavor.Rewarm under low heat and then add the raw shrimp and cook through.
  10. Serve with rice. Enjoy!

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