Slow Cooker Shrimp Creole

Slow cooker shrimp Creole is an easy Louisiana inspired dish that’s packed with flavor. Tomatoes, the holy trinity of cooking, and Creole seasonings slow cook together with the shrimp folded in at the end. Serve this tasty seafood dish as an appetizer, side dish, or main course. From Sunday dinners to date nights at home, this crockpot shrimp Creole is a fuss-free version that will impress any crowd. Instructions to make shrimp Creole in the Instant Pot are also included.

Ingredients For Slow Cooker Shrimp Creole

• Large Shrimp
• Onion 
• Bell Pepper
• Celery
• Garlic
• Crushed Tomatoes
• Chicken or Vegetable Broth
• Worcestershire Sauce
• Seasonings: Creole seasoning, dried thyme
• Bay Leaf
• Cornstarch (optional)

How To Make Shrimp Creole In The Slow Cooker

Slow Cooker

1. Spray the slow cooker with cooking spray. Add all of the ingredients except the shrimp to the slow cooker. Stir to mix well. 
2.  Cook on HIGH for 2 to 3 hours or LOW 4 to 6. The last 10 minutes of cooking time, stir in the shrimp.
3. Garnish with green onions and serve over rice.

Instant Pot 

1. Turn on pressure cooker to sauté. Once hot, add the oil, onion, celery, and bell pepper & cook until the vegetables are soft, approximately 3 to 5 minutes. Add the garlic and cook an additional minute. Turn off the Instant Pot.
2. Stir in the broth, tomatoes, Worcestershire sauce, Creole seasoning, thyme, cornstarch, hot sauce, and bay leaf.
3. Close lid and seal vent. Select high pressure for 3 minutes. When cooking time is complete, manually quick-release the pressure.
4. Stir in the shrimp. Return the cover and let sit for 5 minutes or until the shrimp are no longer pink.
5. Garnish with green onions and serve over rice.

FAQs & Tips

What is shrimp Creole?

Shrimp Creole is a classic Louisiana Creole where a tomato based sauce cooks with the holy trinity: onion, bell pepper, and celery. 

What is the holy trinity?

Are you familiar with mirepoix? Mirepoix is a combination of diced onions, carrots, and celery. It’s used as a base for lots of traditional recipes like soups, stews, and stocks. The holy trinity, also known as the holy trinity of Cajun/Creole cooking is the Creole version of mirepoix. It consists of one part bell pepper, one part celery, and one part onion. It serves as the base for a lot of traditional Creole recipes including shrimp Creole.

Can you double this recipe?

Absolutely. 

Do you need to use the cornstarch?

You do not. The starch is added as a thickening agent. The recipe will taste the same without it. Technically I use arrowroot starch but it achieves the same effect. 

How do you serve this?

Traditionally, shrimp Creole is served over rice. 

How do you store leftovers?

Store leftover slow cooker shrimp Creole in the refrigerator for up to 3 days. 

What size slow cooker did I use?

I use a 3.5-quart slow cooker for this recipe. Feeding a larger crowd? Double the recipe and use a larger slow cooker. No need to make any adjustments to the cooking time. Just double the ingredients.

Shrimp Recipes

• Shrimp and Grits

• Spaghetti Squash Shrimp Scampi

• Baked Shrimp Boil Casserole

• Cajun Shrimp Boil

• Peel and Eat Shrimp

• Shrimp Boil Soup

Slow Cooker Shrimp Creole

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Slow cooker shrimp Creole is an easy Louisiana inspired dish that’s packed with flavor. Tomatoes, the holy trinity of cooking, and Creole seasonings slow cook together with the shrimp folded in at the end. Serve this tasty seafood dish as an appetizer, side dish, or main course. From Sunday dinners to date nights at home, this crockpot shrimp Creole is a fuss-free version that will impress any crowd. Instructions to make shrimp Creole in the Instant Pot are also included.

• Author: Shannon Epstein

Ingredients

Units USM Scale 1x2x3x

• 1 pound shrimp, peeled & deveined
• 15 ounces crushed (or diced tomatoes with juice)
• 1/2 cup chicken or vegetable broth
• 1/2 cup onion, diced
• 2 celery ribs, sliced
• 1 small bell pepper, diced
• 2 garlic cloves, minced
• 1 teaspoon Worcestershire sauce
• 1 tablespoon Creole seasoning
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon cornstarch
• hot sauce or tabasco sauce to taste
• 1 green onion, sliced (for garnish)
• 1 cup cooked rice (for serving)

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Instructions

Slow Cooker

1. Spray the slow cooker with cooking spray. Add all of the ingredients except the shrimp to the slow cooker. Stir to mix well.
2.  Cook on HIGH for 2 to 3 hours or LOW 4 to 6. The last 10 minutes of cooking time, stir in the shrimp.
3. Garnish with green onions and serve over rice.

Instant Pot 

1. Turn on pressure cooker to sauté. Once hot, add the oil, onion, celery, and bell pepper & cook until the vegetables are soft, approximately 3 to 5 minutes. Add the garlic and cook an additional minute. Turn off the Instant Pot.
2. Stir in the broth, tomatoes, Worcestershire sauce, Creole seasoning, thyme, cornstarch, hot sauce, and bay leaf.
3. Close lid and seal vent. Select high pressure for 3 minutes. When cooking time is complete, manually quick-release the pressure.
4. Stir in the shrimp. Return the cover and let sit for 5 minutes or until the shrimp are no longer pink.
5. Garnish with green onions and serve over rice.

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