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So umm…tomorrow is Fat Tuesday.

Big Easy Style Saucy Creole Shrimp | @hbharvest

Like where on Earth did that come from? It just totally snuck up on me this year. All the sudden it’s Christmas, then it’s the Super Bowl, then Valentines Day and now it’s already time for Mardi Gras? What?!

I don’t know, but I might as well just starting getting ready for Easter because before you know it, that’s gonna be here too. Not that I am complaining, I find Easter kind of fun. Thinking it’s all those pastel colors and feelings of spring.

Big Easy Style Saucy Creole Shrimp | @hbharvest

Big Easy Style Saucy Creole Shrimp | @hbharvest

And you guys, speaking of Spring? Wow, we are sure getting a taste of it here in Colorado. It’s kind of crazy because I know that Boston and the east have been getting dumped on (Kai has been there for weeks filming. Now Brendan, Kai and Red are in NJ doing a project for Red Bull – no shortage of snow there either!). You know what though? For some reason I am totally jealous. Normally by this time of year I am DONE with the snow, but I don’t know, something is different this year. We have had a lot of sun and warm temps the past month, so I could actually get pretty excited for a good snowstorm. Don’t get me wrong, I mean, I would still totally hop on a plane to a tropical place without even thinking about it if the chance was presented to me, but seeing as that is not going to happen, I am still A OK with winter.


Maybe it’s because I have finally realized that spring in the mountains really just means more snow storms…and mud, and summer in the mountains really just means late afternoon rain (I hate rain!). Or maybe we just need one more snow storm and I will tire of it…yeah, that’ll probably do me in.

Either way, I am pretty happy with what I’ve got right now. So that’s good.

Big Easy Style Saucy Creole Shrimp | @hbharvest

Something else that’s also very good – this big easy style saucy creole shrimp. It’s got flavor, sauce, beer, rice and more beer – but only in bread form…which if you are asking me, is really the best form.

And it’s simple, quick, no pain and all gain! AND… it’s extra warm and cozy. Thinking that a lot of you need warm and cozy right now. My grandma back in Ohio said it has been in the negative temps. Yikes.

Big Easy Style Saucy Creole Shrimp | @hbharvest

Good thing this has everything to keep you feeling all warm inside. I’m talking spice and carbs, duh – winter essentials. Along with chocolate, but yeah, you already knew that.

Big Easy Style Saucy Creole Shrimp | @hbharvest

I made my creole shrimp a little different than most. I added some spicy chorizo (YUM) and made it more stew-like (you know so you can take that beer bread and soak up all the sauce).

And seeing as it takes less than an hour to make, it’s the perfect dish for a Monday night.

Big Easy Style Saucy Creole Shrimp | @hbharvest

Big Easy Style Saucy Creole Shrimp.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 Servings
Calories Per Serving: 534 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 8 ounces fresh chorizo sliced (may also use ground if needed)
  • 1/3 cup flour use gluten free if needed
  • 1/3 cup canola oil
  • 1 small onion chopped
  • 3 cloves garlic minced or grated
  • 2 stalks celery chopped
  • 1 green bell pepper seeded + chopped
  • 1 ounce can stewed tomatoes 14
  • 1-2 tablespoons creole seasoning depending on your taste
  • 1 tablespoon smoked paprika
  • 1 ounce beer 12
  • 1 1/2 pounds raw shrimp peeled + deveined
  • 1 tablespoon Worcestershire omit if gluten free
  • 1 tablespoon Louisiana style hot sauce
  • 1 tablespoon butter
  • 1 tablespoon cajun seasoning
  • steamed white or brown rice for serving
  • [beer bread |] for serving


  • In a medium size soup pot, brown the chorizo over medium high heat. Remove from the pot and drain on a paper towel lined plate. To the same pot, add the oil and flour, whisking until combined. Cook for 10 minutes or until the roux is lightly golden. Add the onion, garlic, celery, green pepper. Cook for another 10 minutes, stirring occasionally. Add tomatoes, 1 tablespoon creole seasoning and the smoked paprika, cook another minute. Slowly pour in the beer, add back the chorizo and bring the mixture to a low boil, simmer for 10-15 minutes.
  • Meanwhile, heat a skillet over medium high heat. Once hot add the butter. Toss the shrimp with the cajun seasoning and place in the hot skillet. Sear on both side for about 4 minutes per side or until pink and cooked through. Remove from the heat. Now add the shrimp, Worcestershire and hot sauce to the creole mixture. Simmer another 5 minutes.
  • Serve the shrimp over a bowl of hot rice with a side of [beer bread |] for dipping.

Big Easy Style Saucy Creole Shrimp | @hbharvest

Oh but umm, beer bread soaked in shrimp creole sauce? Bestest. Thing. Ever.

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    1. Hi Quynh,
      I would recommend using some form of canned tomatoes whether it be stewed or diced or crushed. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  1. 1 T. Louisiana hot sauce would have made the dish inedible. I used 4-6 drops and it was plenty hot and we like spicy food.

    1. Hi Julie! I am so sorry to hear that Julie! I hope you try this again with less heat and enjoy it! xTieghan

  2. I made this last night for Mardi Gras and it turned out awesome!
    I did make a few substitutions, based on personal preference and what we had on hand.
    Subbed chorizo for Aidells andouille sausage – one of our faves. Used 12oz (1 1/2 cups) chicken broth instead of beer. Used 1/2 tbsp sweet paprika and 1/2 tbsp smoked paprika. Didn’t have any hot sauce, so I added a little more Creole seasoning, 1 tablespoon crushed red pepper flakes, and a splash of apple cider vinegar. Served with sourdough bread (but I will definitely try with the beer bread) and brown rice. Thanks for another great recipe!

    1. So happy you made it and hope you had an amazing night! Those substitutions sound amazing!
      Thank you Meg!

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