Creole Shrimp with Red Beans and Rice

This Creole Shrimp is now one of my favorite meals. It’s probably only the second or third time I’ve made a similar dish. It’s easy (aside from peeling shrimp). I love shrimp but can only afford the frozen stuff on sale. It’s a shame. Luckily when I made this it was because Argentina shrimp was in sale for 6.99/lb. unfortunately it was the kind we had to devein. It’s a gross job if you think about it but I just avoid thinking about it and then it’s actually kinda fun.

Cajun Shrimp with Red Beans and Rice

As far as the Creole seasoning goes – I use Tony Chachere’s Creole seasoning. It’s a little spicy and goes overboard on sodium so don’t add salt to this meal…but it’s delicious on almost everything! We like it on baked chicken and even our breakfast eggs!

The vegetables that I went in this one made a difference – celery adds a really unique flavor that makes it taste more like a gumbo in my opinion, though I’ve really only tried gumbo once. Peppers and onions are pretty standard though. Definitely two of my go-to’s.

Normally I wouldn’t go beans AND rice (in the recent past), but after not seeing many gains over the past couple months, while still eating a ton, I decided I need to go really heavy on carbs so in that case, it’s a perfect high-carb meal. I tend to keep my lunches really high in carbs, and maybe dinners are a bit lower, but still contain a starch or something with them. Or I’ll eat some fruit right after because I need my sweet fix!

To add variety I made two meals with rice and two with quinoa for the week. (The rice was WAY better!). I never though of there being much difference between rice or quinoa in a meal but for this it really did.

This is a meal you can batch cook with the exception of shrimp. I made a huge batch of the sauce and veggie mixture and froze half of that, plus a ton of rice and quinoa as well to keep for later use in any meal really. I’m actually gonna give quinoa porridge a try for breakfast today – if my quinoa thawed overnight. I think being able to pull out those pieces of this meal when I want to keep meal prep simple will be a huge bonus! Next time I might do chicken sausage…

Creole Shrimp with Red Beans and Rice

Creole Shrimp with Red Beans and Rice


  • 2lb of shrimp (before peeling) - peeled and deveined
  • 2 cans red kidney beans, rinsed and drained
  • 2 8oz cans of tomato sauce
  • 3 large celery stalks, chopped
  • 3 green peppers, chopped
  • 1 large onion, chopped
  • 3 tbsp cajun Seasoning (or to taste)
  • 4 cloves minced garlic
  • 1-2 tsp cayenne pepper (to taste for spice preference)
  • Ground pepper to taste


  • Cool shrimp in a little olive oil over medium heat until outside is all pink. Set aside
  • In a large saucepan, heat a tbsp of oil over medium heat. Sautee garlic for a couple minutes.
  • Add peppers and satuee for several minutes, then add the onions.Cook vegetables for roughly 10 minutes.
  • Add the tomato sauce and Cajun seasoning, stir well to combine
  • Allow sauce to come to a boil then reduce heat and simmer for 15-20 minutes until sauce thickens slightly.
  • For the last couple minutes of simmering you can throw the shrimp in to warm up and incorporate into the dish
  • Serve this with rice or quinoa, cooked according to package directions

Sauce ingredients are for a double batch. It will make about 8 servings. If you want that much, double the shrimp quantity. If you want to store sauce in the freezer like I did keep the shrimp quantity the same and you'll get 4 servings out of it with half the sauce being frozen for later use. Pour it into a gallon-sized ziploc bag, get all the air out, and lay flat to freeze.

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