Shrimp and Crab Creole

6 servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Beginner
5.0/5 (1)
Shrimp and Crab Creole
My mother’s recipe for Shrimp and Crab Creole brings together tender shrimp and sweet crabmeat in a rich tomato-based Creole sauce with the trinity of onions, celery, and bell pepper. A comforting Louisiana classic perfect over rice.

Ingredients

6 servings
  • 2 lbs shrimp
  • 2 cups crab meat
  • 1 cup onions, chopped
  • 1 cup celery, chopped
  • 1 bell pepper, chopped
  • 1 clove garlic, minced
  • 1 cup water
  • 3 (15 oz) cans tomato sauce
  • 1 (10 oz) can Rotel tomatoes
  • 1 1/2 sticks butter
  • Dollop of ketchup
  • Salt to taste

Step-by-Step Instructions

  1. Sauté celery, onions, garlic and bell pepper in butter over medium heat until tender, about 8-10 minutes.
  2. Add the tomato sauce, Rotel tomatoes, water and a little ketchup. Cook over medium heat for another 30 minutes, stirring occasionally.
  3. Add the shrimp and crabmeat and cook 20-30 minutes more, until shrimp are pink and cooked through. Serve over rice.

Common Problems and Solutions

Q: Can I use frozen shrimp and crabmeat?

A: Yes, just make sure to thaw completely and drain well before adding to avoid watering down the sauce.

Q: How do I know when the shrimp are done?

A: Shrimp are cooked when they turn pink and opaque, typically 20-25 minutes in this dish. Don't overcook or they'll become rubbery.

Tips and Techniques

The dollop of ketchup adds a subtle sweetness that balances the acidity of the tomatoes—don’t skip it! You can adjust the amount of Rotel tomatoes based on your preferred heat level.

Ingredient Substitutions

  • Rotel tomatoes: Regular diced tomatoes with a pinch of cayenne pepper
  • butter: olive oil or a combination of oil and butter
  • fresh crabmeat: imitation crab or all shrimp

Equipment Needed

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon for stirring

Historical Context

Creole cooking developed in New Orleans and combines French, Spanish, African, and Native American influences. Unlike Cajun cooking which is more rustic, Creole dishes often feature tomatoes and are considered more refined city cooking.