Creole Stew

This Creole Stew is loaded with tender chunks of chicken, smoky andouille sausage, and juicy shrimp; all simmered in a rich gravy with fresh veggies and bold spices. It’s hearty, a little spicy, and full of flavor in every bite.

Ingredients

• olive oil divided (half for sauteeing veggies, half for browning)
• celery coarsely chopped
• carrots coarsely chopped
• medium onion diced
• garlic minced
• chicken broth
• crushed tomatoes
• Rotel tomatoes (sub diced tomatoes + green chiles if unavailable, and choose desired heat level)
• tomato paste
• red beans rinsed and drained (or sub kidney beans)
• cilantro finely chopped
• black pepper
• salt
• dried oregano
• dried thyme
• Creole seasoning (adjust for spice preference)
• honey
• andouille sausage sliced into ¼-inch medallions
• chicken breasts cut into 1-inch pieces
• green bell pepper coarsely chopped
• jalapeno pepper (deseed for less heat)
• shrimp peeled, deveined, tail off (added last to avoid overcooking)

How to Make Creole Stew

Step 1: Sauté the Aromatics

• Heat 1½ tbsp olive oil in a large stockpot over medium-high heat.
• Add celery and carrots; sauté for 5 minutes, stirring often.
• Toss in onion, cook for 2 minutes, then add garlic (just until fragrant, ~1 minute).

Step 2: Build the Flavor Base

• Reduce heat to medium. Pour in chicken broth, then add crushed tomatoes, Rotel, tomato paste, red beans, honey, cilantro, and all seasonings.
• Bring to a gentle boil, stirring frequently. Reduce to a simmer, add sliced sausage, and cover.

Step 3: Brown the Chicken

• In a separate pan, heat the remaining 1½ tbsp olive oil over medium-high heat.
• Add chicken pieces and sear until lightly browned. Transfer to the stockpot.

Step 4: Simmer to Perfection

• Let the pot simmer, covered, for 45 minutes to meld flavors.

Step 5: Add Peppers and Finally, Shrimp

• Stir in bell pepper and jalapeño; simmer for 30 minutes.
• Add shrimp and cook for 15 minutes (until opaque and cooked through).

Step 6: Serve & Enjoy!

Pro Tips for the Best Creole Stew

• Thicken it up: Mash a few beans against the pot during simmering for a richer gravy.
• Depth of flavor: Let leftovers sit overnight—the spices meld even more! For a smokier taste, add ½ tsp smoked paprika with the seasonings.
• Spice control: Remove jalapeño seeds completely for mild heat, or leave a few (or add another jalapeno) for extra kick.
• Shrimp hack: Add frozen shrimp straight to the pot (no thawing needed)—just simmer 2–3 minutes longer.

Serving Suggestions

• Over rice (white, brown, or cilantro-lime) or with crusty bread for soaking up the gravy.
• Garnish options: Fresh cilantro, sliced green onions, a squeeze of lime, or a dash of hot sauce.
• Pair with: A simple green salad, buttery cornbread, or grilled zucchini for a lighter side.

Creole Stew

Liz – Eat Move Make

A hearty Creole stew loaded with chicken, shrimp, sausage, and veggies, all simmered in a rich, spiced gravy. Bold, comforting, and full of flavor.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Main Course

Cuisine American

Servings 8

Calories 481 kcal

Ingredients

  

1x2x3x

• ▢ 3 Tablespoons olive oil divided
• ▢ 3 stalks celery coarsely chopped
• ▢ 2 cups carrots coarsely chopped
• ▢ 1 medium onion diced
• ▢ 3 cloves garlic minced
• ▢ 2 cups chicken broth
• ▢ 14-15 ounces crushed tomatoes
• ▢ 10 oz can Rotel tomatoes
• ▢ 6 oz tomato paste
• ▢ 15.5 oz can red beans rinsed and drained
• ▢ 2 Tablespoons cilantro finely chopped
• ▢ 1 teaspoon black pepper
• ▢ 1 teaspoon salt
• ▢ 2 teaspoons dried oregano
• ▢ 1 teaspoon dried thyme
• ▢ 2 Tablespoons creole seasoning
• ▢ 2 Tablespoons honey
• ▢ 14 oz andouille sausage sliced into ¼-inch medallions
• ▢ 2 chicken breasts cut into 1-inch pieces
• ▢ 1 green bell pepper coarsely chopped
• ▢ 1 jalapeno pepper sliced into ⅛-inch medallions
• ▢ 1 lb shrimp peeled, deveined, tail off

Instructions

 

• Sauté Vegetables: In a large stockpot over medium-high heat, add 1½ tbsp olive oil. Sauté celery and carrots for 5 minutes, stirring constantly. Add onion and sauté for 2 minutes, then add garlic and sauté for 1 minute (until fragrant).
• Build the Base: Reduce heat to medium. Stir in chicken broth, crushed tomatoes, Rotel, tomato paste, red beans, honey, cilantro, and all seasonings (black pepper, salt, oregano, thyme, Creole seasoning). Bring to a gentle boil, stirring frequently. Reduce heat to a simmer, add sausage, and cover.
• Brown the Chicken: In a separate pan, heat the remaining 1½ tbsp olive oil over medium-high heat. Add chicken pieces and sauté until golden brown. Transfer chicken to the stockpot.
• Simmer: Let the pot simmer, covered, for 45 minutes.
• Add Peppers & Shrimp: Stir in chopped bell pepper and jalapeño; simmer for 30 minutes. Finally, add shrimp and simmer for 15 minutes (or until shrimp are opaque and cooked through).
• Serve: Enjoy as-is or over rice. Garnish with extra cilantro if desired.

All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 481kcalCarbohydrates: 34gProtein: 41gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 171mgSodium: 1320mgPotassium: 1423mgFiber: 9gSugar: 14gVitamin A: 6540IUVitamin C: 33mgCalcium: 134mgIron: 5mg

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