Slow-Cooked Louisiana Shrimp Creole

• 1/4 cup 1/2 stick butter
• 1 onion, chopped
• 1/4 cup bisquick baking mix (or substitute gluten-free mix)
• 3 cups water
• 2 cans (6 oz each) tomato paste
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 2 tsp salt
• 1/2 tsp sugar
• 2 bay leaves
• Black pepper, to taste
• 4 lbs shrimp, peeled, deveined and cleaned
• Cooked rice, for serving

• In a medium skillet over low heat, melt the butter and cook the chopped onion, stirring occasionally, until the onion is soft and translucent.
• Stir the biscuit mix (or chosen flour mix) into the butter and onion until incorporated. Transfer this mixture to the crockpot bowl and spread evenly.
• Add the water, tomato paste, chopped celery, chopped green bell pepper, salt, sugar, bay leaves, and black pepper. Stir gently to combine the ingredients. Cover the crockpot and cook on LOW for 6–8 hours to develop flavor.
• About 45 minutes to 1 hour before serving, switch the slow cooker to HIGH and add the peeled, deveined shrimp. Cook on HIGH until the shrimp are opaque and cooked through, about 45–60 minutes depending on size.
• Remove the bay leaves, taste and adjust seasonings if needed, then serve the Shrimp Creole over a bed of hot cooked rice.

For a gluten-free version, substitute a gluten-free baking mix or gluten-free all-purpose flour in place of the Bisquick. This swaps ingredients without changing texture or flavor dramatically. If you prefer a thinner sauce, add up to 1 additional cup of water or low-sodium broth during the long cook.

Adjust the spice level by adding cayenne pepper, hot sauce, or chopped jalapeño when you add the tomato paste. Fresh herbs like chopped parsley or green onions sprinkled over the finished dish brighten the presentation and flavor.

Serve with steamed white rice, brown rice, or cauliflower rice for a lower-carb option. Leftovers keep well in the refrigerator for 2–3 days; reheat gently on the stove to avoid overcooking the shrimp.