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Skillet Shrimp Creole


  • 1 cup long grain white rice
  • 2 teaspoons vegetable oil
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 medium yellow onion, chopped
  • 1 medium green bell pepper, chopped
  • 1/2 teaspoon file powder
  • 1 (16 ounce) can black beans, rinsed and drained
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup dry white wine or no-salt-added tomato juice
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound medium shrimp, peeled and deveined

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  1. Prepare rice according to package instructions. Cover and keep warm.
  2. Meanwhile, in a large skillet, heat oil over medium heat. Add celery, garlic, onion, bell pepper, and file powder. Cook, stirring, until tender, about 10 minutes.
  3. While vegetables are cooking, in a small saucepan, cook beans until heated through, about 5 minutes.
  4. Cover and keep warm.
  5. Add tomatoes, wine, black pepper, and red pepper flakes to vegetable mixture. Cook, stirring, until sauce thickens, about 15 minutes.
  6. Add shrimp; cook, stirring until just opaque, about 3 minutes.
  7. Spoon rice and beans onto individual plates. Spoon shrimp mixture on top.
  8. Serve immediately.

Yield: 4 servings