Shrimp Creole Stew with Bone Broth

I really love shrimp. I could easily eat it a few times a week if I could afford it. One of my favorite real food recipes was given to me by a friend’s mom, a precious woman who really knew how to cook. Joan is now with the Lord, but I think of her every time I make Shrimp Creole Stew.

(She also made the best crab cakes I’ve ever eaten).

I’ve adjusted her recipe for shrimp creole just a little, using my homemade fish stock or bone broth instead of water, but I think she would approve. By the way, be sure to use wild caught shrimp, not farm-raised which are routinely given antibiotics and are so crowded that they are swimming in their own excrement. Ok, sorry, I don’t mean to ruin your appetite for this awesome meal.

The recipe calls for Worcestershire sauce, and it can be difficult to find a good brand. I often use coconut aminos instead. Or you can make your own Worcestershire sauce using this recipe from Ashley at Practical Self Reliance.

Okra – one of the amazing vegetables in shrimp creole stew.

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Shrimp Creole Stew with Bone Broth

This recipe for shrimp creole is packed with vegetables, bone broth, and wild-caught shrimp. It's so nutritious and perfect for company!

5 from 1 vote

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Course: Main Course

Cuisine: American

Prep Time: 45 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 45 minutes minutes

Ingredients

• 12 ounces butter
• 1/3 cup arrowroot powder or flour
• 1 3/4 cups onion sliced
• 1 cup green or red pepper diced
• 1 cup celery diced
• 2 large carrots coarsely shredded
• 4 cups diced fresh tomatoes or 1 quart of home canned tomatoes
• 3 cups fish stock made with bones and heads or chicken bone broth
• 1/3 teaspoon thyme
• 3 bay leaves
• 1 tablespoon Worcestershire sauce * or coconut aminos
• 1 1/2 tablespoons sea salt
• 1/8 teaspoon cayenne pepper
• 2 pounds wild-caught shrimp shelled and deveined
• 2 cups chopped okra

Instructions

• Melt butter in a large dutch oven.
• Add flour and cook over medium heat, stirring constantly until flour is well-browned.
• Add onions, peppers, celery and carrots; continue cooking until tender, about 10 minutes.
• Stir in tomatoes, fish stock, herbs, Worcestershire sauce and seasonings.
• Bring to a boil, reduce heat and simmer for 20 minutes.
• Add shrimp and okra and continue cooking for another 15 minutes.

Notes

Shrimp Creole is traditionally served over rice, but may also be eaten as a soup; it also freezes well.

*Be sure to read the ingredients on your Worcestershire sauce. Even organic brands have questionable ingredients, or are vegan. Anchovies are traditional – it’s not really Worcestershire sauce without them. Dean and Deluca is about the best I can find. Another option is to just add anchovies instead of the Worcestershire sauce.