This post may contain affiliate links, please see our privacy policy for details.

So umm…tomorrow is Fat Tuesday.

Big Easy Style Saucy Creole Shrimp | halfbakedharvest.com @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 | halfbakedharvest.com @hbharvest

Big Easy Style Saucy Creole Shrimp | halfbakedharvest.com @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.

Weird.

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 | halfbakedharvest.com @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 | halfbakedharvest.com @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 | halfbakedharvest.com @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 breadΒ 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 | halfbakedharvest.com @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.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Ingredients

  • 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 | https://www.halfbakedharvest.com/5-ingredient-beer-bread/] for serving

Instructions

  • 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 | https://www.halfbakedharvest.com/5-ingredient-beer-bread/] for dipping.

Big Easy Style Saucy Creole Shrimp | halfbakedharvest.com @hbharvest

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

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

    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!

  3. This dish is FANTASTIC!! I will say that I followed the directions completely, except I roasted the shrimp, instead of sauteing them. It’s a much better flavor. Next up is your butternut squash and cheesy pasta that I received in my email today…

  4. I am so very disappointed in the way this recipe turned out πŸ™ it had so much potential!! It has been the first recipe in years that I had to scrap and start over! πŸ™ .. and it didn’t look like your pics nor did it taste very good – what the heck!? There’s got to be a better way lol – thanks anyway! πŸ™‚

    1. Hey Terra, I am really sorry this did not turn out. Can I ask what happened? Maybe I can help you fix the problem. Again, very sorry for any trouble!

      1. I have no idea..lol.. The first time I think the oil/flour just got too hot.. and I screwed up by adding the tomatoes before the celery/onion.. that’s what got scrapped lol… it was just a pink poofy mess lol…. maybe I just didn’t like how there was so much oil/flour.. I also used homemade canned tomatoes.. so the color was quite blande.. and maybe too much beer? as it was very beery tasting.. . it just wasn’t as wonderful as the picture looked like it to be.. for flavor either… no worries on your part.. sounds like just personal preference – but I dont know what I would do differently lol.. πŸ™‚ πŸ™‚

  5. Made this tonight it was very tasty ! Did however make a few tweaks.
    *instead of canola oil I used olive oil
    *Added Peas( At end)
    *Used chicken chorizo
    It turned out wonderful will make again.

  6. I am constantly wowed by your recipes! I made this last night and I had to hold myself back from licking the bowl. Your blog has been the hugest inspiration in my kitchen in years. Thank you!!

  7. I just made this and the beer bread for a date night dinner. It was my first time cooking anything with a roux, so I was a bit nervous (especially since it was for a date and I was trying to be impressive), but everything turned out great! Thanks for the great recipe. I’m excited that I have leftovers πŸ™‚

  8. This recipe is delicious- the spice was just right!! Definitely adding it to my winter favourites. The beer bread was a cinch and the perfect combination. Thank you!!!!

  9. For me Fat Tuesday traditionally starts with Swedish Semlor, cream-filled yeast buns, which are offered around that day in Sweden. And I can tell you, people are crazy about their Semlor!!! Despite that, I think your recipe would be the perfect spicy alternative to those sweet delicacies πŸ˜‰

    //ValΓ©rie
    http://www.globalspicedblog.tumblr.com

  10. I am SO excited to see this! I have been craving some good shrimp creole for awhile now, guess I need to get in the kitchen- no excuses now! Pinning. Looks totally beautiful.

  11. Hi Tieghan,
    I’m definitely going to try this tonight for dinner. We usually have very cold weather here in Edmonton, Alberta Canada. However we are enjoying unseasonably warm weather which means freezing rain! Rain in February, crazy!

  12. Made this dish tonight for Fat Tuesday. It was awesome. Just the right amount of spice. I even made the beer bread to go along with it. Perfect pairing. Hurricanes, of course, to drink and Key Lime Pie for desert. This recipe’s a keeper. Thanks Tieghan.

  13. Spring in California is more like the end of fall with spontaneous bursts of summer. This dish is making me want to take a trip back to NOLA soon!

  14. Looks delicious. Can you verify the amount of canola oil you use in the roux – the recipe says 1/3 Tablespoons, which is one teaspoon. Is that correct? Thx.

  15. I’m totally with you. I complain about the cold and the snow, yet this year, it’s been pretty mild and I’m sad we haven’t had more “winter” weather. Last night we had our first significant snowfall and I almost peed my pants with excitement!

  16. Definitely doesn’t feel like spring here; it feels like a rainy-icky-Monday. Wait, it is a rainy-icky-Monday here; ha πŸ™‚
    On a happier note, those shrimp look delicious! Have to try it!

  17. Damn girl! I bow down, everything you make is AMAZING! Sooooo sooo amazing! Especially with someone with no culinary training as myself. You are soooo good!

    Cannot wait to make this!

  18. when you put creole versus cajun seasoning, what are these? I thought of them as one and the same. Thanks….p.s. if you lived in Boston, you would NOT be wishing for more snow. πŸ™‚

    1. Hey June! They are pretty different. Both are sold in the spice isle. Cajun will give the shrimp a nice spice. Enjoy!

  19. Mardi Gras totally snuck up on me this year, too! Good thing I haven’t gone grocery shopping for the week yet, though, so I can get this yummolicious shrimp dish in my belly tomorrow (or today??).

  20. This looks delicious! I just posted a NOLA-inspired shrimp recipe today, too :).

    P.S. I am willing to send you ALL my snow.

  21. Just the kind of recipe I was looking for tonight. It was also just the laugh I needed this morning; all because of 2 typos, both in the ingredients list

    The first one calls for 2 stalks of celery, “copped” (sic)! When I was growing up “copped” meant to steal something. The idea you were suggesting we shoplift celery just struck my funny bone. (I do know you meant “chopped”)

    The 2nd one was your suggestion that its served with ” bear bread” (sic). I wondered what bear bread was so followed the link. I have heard of “beer bread”, but do like your very easy and yummy sounding recipe.

    Have a good day!

  22. We’ve been celebrating Mardi Gras in STL for weeks, so I’ve been craving good Cajun food. This looks like it would totally hit the spot!!

  23. Hey Tieghan! I’m in NJ! It’s very cold here and I don’t like it! Any who – this looks amazing – and I’m not even a shrimp person – but I would definitely make this!

      1. We don't get that flavour here, so thank you, or muchos gracias to get in the spirit of it. I wonder how they came up with the name?So looking forward to trying this after I make the metric conversions, God willing. I adore cherry and cocoa together. Peace, X.

      2. Just want to say your article is as surprising. The clarity in your post is simply cool and i could assume you’re an expert on this subject. Well with your permission allow me to grab your RSS feed to keep up to date with forthcoming post. Thanks a million and please carry on the rewarding work.

  24. Time does go by fast! It just hit me also that tomorrow is fat Tuesday. O well, still planning to post a salad πŸ™‚ I love your easy shrimp recipe!

  25. Snow Day here–I can’t eat sea food but yesterday I was looking at your recipe file and found your version of Cincinnati Chili so I’m going to make that.
    It’s a soup/chili day here.

  26. The warm weather is NUTS! It was almost 70 degrees here in Seattle this weekend. I LUHVE IT.
    I also love this shrimp and the fact that you added chorizo. Chorizo can do no wrong in my books! Pinned!

  27. I never knew Mardi Gras was so early in the year! Caught me by surprise too. This dish looks epically comforting (especially in Boston where the temperature is 3 degrees!!) I didn’t see it specify here, but did you use your standard size shrimp? Those bad boys look huge!

  28. We’re getting hit with another snowstorm in Virginia tonight… and this looks like the perfect dish to be eating while the snow falls… thanks Tieghan!

  29. I love shrimp and you say it’s called the “Big Easy” so I think even I can succeed reproducing this. I love the cajun addition. Looks fabulous.

  30. It does’t feel like spring is peeking around the corner here in Boston. We just had another 2 feet of snow yesterday on top of the 5+ feet that is already on the ground. With the narrow streets, there is no where to put all the white fluff making it near impossible to get around. And, when actually running, the subway has been unreliable (I was stranded on the way home from class yesterday). . .so. .. .yeah. . .pretty much ready for spring. Anywhoo…can’t believe it is time for Mardi Gras and this Creole shrimp looks like the spice I need to keep warm in this crazy weather.

  31. Ok we are getting all your snow here in CT and it’s freezing. Today is expected to be 20 below with the wind chills so this spicy dish could sure hit the spot. I hate the thought of going out today in that weather but if this is my dinner I’d have something to look forward to.

  32. This looks amazing! I love shrimp especially saucy shrimp. But why drain off the fat from the chorizo. That’s where all the flavour is!

  33. I can’t believe how fast this year is already flying by either! I keep thinking it will slow down but of course it doesn’t. I’m so happy it’s time for mardi gras because MMMmmm! I’m a huge fan of both cajun food and shrimp so I’m totally down with this recipe!

    1. Yes, love the fat. Did you know that 2015 is the bring back the fat year!?! We’re ditching all those veggie oils and going for the nourishing saturated fats from animals raised on pasture. It’s a brilliant return to health! Thanks for sharing this recipe! you’ve inspired me to create a creole recipe for Butter & Bacon πŸ™‚

      1. Service was a bit of a mess when it first opened but now really hit its stride. Food is good (including the burger), atmosphere great and close to the office. But by god BBR is not cheap.