Shrimp Creole – Salt-Free Sugar-Free Magic Seasoning Blends™

A reduced-salt version of a New Orleans favorite!


Makes about 10 servings


2 tablespoons unsalted butter
1½ cups onions, small dice
2 tablespoons canola oil
3/4 cup celery, small dice
½ cup green bell pepper, small dice
1 cup diced fresh tomatoes
2 cups seafood stock
1 teaspoon garlic, minced
1 bay leaf
1 (15-oz) can tomato sauce
1 teaspoon Chef Paul Prudhomme’s® Magic Pepper Sauce®
1 tablespoon Worcestershire Sauce
2 teaspoons Chef Paul Prudhomme’s® Salt-Free Sugar-Free Magic Creole Seasoning
2 pounds shrimp, 40/50 count, peeled and deveined

How To Prepare

In a 4-quart stock pot, melt butter over medium high heat. Once melted, add half of the onions and cook, stirring frequently, for about 2 minutes until onions start to caramelize. Reduce heat to low and continue cooking until onions are a brown caramelized color, but are not burned, about 5 minutes. Return heat to medium high and add the canola oil, the remaining onions, celery, bell pepper, and diced tomatoes to the pot. Cook for 5 minutes, stirring every 30 to 45 seconds. Then add a ½ cup of stock, garlic, bay leaf, tomato sauce, Magic Pepper Sauce®, and Worcestershire sauce. Bring mixture up to a boil then lower heat to a simmer and cook for 10 minutes, stirring frequently. Turn heat back up to medium and add 1 cup stock and Salt-Free Sugar-Free Magic Creole Seasoning, cook for 10 minutes. Add the remaining stock and shrimp to the pot and bring to a boil; lower to a simmer and cook for 15 minutes. Serve hot over Cauliflower Cheese Grits or rice.

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