Easy Shrimp Creole

This shrimp Creole takes the slow cooker route, letting the sauce build depth over 7 to 9 hours on low while you go about your day. Tomato paste, celery, green bell pepper, onion, bay leaf, and a touch of sugar simmer into a thick, savory base that’s ready for the shrimp when you walk in the door.

The clever shortcut here is Bisquick stirred into the sautéed onion before everything goes into the crock pot. It acts as a thickener, giving the Creole sauce body without needing a traditional roux. By the time the sauce has simmered all day, it’s rich and concentrated enough to cling to the shrimp and rice.

The shrimp go in during the last hour with the cooker turned to high. Adding them too early would turn them into rubbery little erasers. One hour is just enough to cook them through while they absorb the spiced tomato sauce.

Kitchen Tips

• Don’t add the shrimp until the last hour. Overcooked shrimp in a slow cooker is the most common mistake with this recipe
• Sauté the onion with the Bisquick until well blended before adding to the crock pot. This prevents lumpy sauce
• Turn to high for the last hour to make sure the shrimp cook through safely
• Remove the bay leaf before serving. It’s easy to forget after a long cook

Variations

• Add a few dashes of hot sauce or cayenne to the sauce for a spicier, more traditional Creole kick
• Use andouille sausage sliced thin alongside the shrimp for a heartier version
• Stir in diced tomatoes with the tomato paste for a chunkier sauce