Smoky Shrimp Creole

Spanish-style chorizo and smoked paprika give this hearty Shrimp Creole dish a punch of smoky flavor.

Smoky Shrimp Creole
Yields: 4-6 servings
  • 4 ounces smoked chorizo sausage, chopped
  • ¼ cup all-purpose flour
  • ¼ cup unsalted butter
  • 1 small onion, chopped
  • 1 cup chopped celery
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 cups chopped Creole tomatoes
  • 1 (14.5-ounce) can stewed tomatoes, undrained
  • 2 teaspoons Creole seasoning
  • 1 tablespoon smoked paprika
  • 1 (12-ounce) pale ale beer
  • 1½ pounds peeled and deveined fresh shrimp (tails left on)
  • ¼ cup chopped fresh parsley
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce
  • Steamed white rice, to serve
  • Garnish: sliced green onion, chopped fresh parsley
  1. In a large Dutch oven, cook chorizo over medium heat until browned, 3 to 4 minutes. Remove chorizo, and let drain on a paper towel-lined plate.
  2. Add flour and butter to pot, whisking to combine. Cook, whisking frequently, until roux is a light golden, peanut butter color, 8 to 10 minutes.
  3. Add onion, celery, bell pepper, and garlic; cook, stirring occasionally, until onion is tender, about 10 minutes. Add Creole tomatoes, stewed tomatoes, Creole seasoning, and paprika; cook for 1 minute. Slowly pour in beer. Add cooked chorizo, and bring mixture to a low boil; reduce heat, and simmer for 10 to 15 minutes, stirring occasionally.
  4. Add shrimp, parsley, Worcestershire, and hot sauce; simmer for 5 minutes. Serve shrimp over steamed rice. Garnish with green onion and parsley, if desired.



  1. L live in Oregon although my family roots are in Baton Rouge, LA. I have never seen Creole Tomatoes here. Is there a substiture I can use and if so, what would you recommend?

    • Hi Ellen! Creole tomatoes are exclusive to south Louisiana, but any fresh summer tomatoes you find will be a delicious substitute. Enjoy this shrimp Creole!


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