Shrimp Creole is a quintessential Louisiana dish, renowned for its bold and tangy flavors. The succulent shrimp are simmered in a rich, tomato-based sauce, complemented by the “holy trinity” of Creole cuisine—onions, bell peppers, and celery. This dish is perfectly seasoned with a blend of spices, making it a true comfort food that bursts with vibrant flavors. Served over a bed of rice, Shrimp Creole is not only satisfying but also a healthy, flavorful alternative to heavier, cream-based dishes.
Why You’ll Love This Dish
This Shrimp Creole recipe is a fantastic choice for a weeknight dinner or a special occasion. It’s a one-pot dish that’s simple to prepare, yet it offers complex flavors thanks to its spiced tomato sauce. The combination of tender shrimp and the aromatic vegetables creates an incredibly satisfying meal. Whether you’re a fan of spicy dishes or prefer something milder, this recipe allows you to adjust the heat level to your liking. It’s also naturally gluten-free, making it an excellent choice for those with dietary restrictions. And if you’re in the mood for something truly authentic, Shrimp Creole will bring the tastes of Southern Louisiana right into your kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Shrimp (peeled and deveined)
- Onion, diced
- Green bell pepper, diced
- Celery, diced
- Garlic, minced
- Canned crushed tomatoes
- Tomato paste
- Chicken or seafood broth
- Olive oil or butter
- Worcestershire sauce
- Hot sauce (optional)
- Creole or Cajun seasoning
- Bay leaf
- Salt and pepper
- Cooked white rice, for serving
- Fresh parsley or green onions, for garnish
Directions
- Sauté the Vegetables
Heat olive oil or butter in a large skillet or Dutch oven over medium heat. Add the diced onion, bell pepper, and celery. Cook the vegetables for about 5-6 minutes, stirring occasionally, until they have softened and become fragrant. - Add Garlic
Stir in the minced garlic and cook for another 30 seconds, allowing it to release its rich aroma. Garlic infuses the base of the sauce with its distinctive, savory flavor. - Prepare the Tomato Sauce
Add tomato paste to the vegetables and cook for 1 minute to deepen the flavor. Then, stir in the crushed tomatoes, broth (chicken or seafood), Worcestershire sauce, Creole seasoning, bay leaf, and hot sauce (if you desire extra heat). Stir everything together until combined. - Simmer the Sauce
Bring the mixture to a gentle simmer and let it cook uncovered for 15-20 minutes. Stir occasionally to prevent the sauce from sticking to the bottom of the pot. The sauce will thicken slightly during this time, absorbing all the flavors of the seasoning and vegetables. - Add Shrimp
Once the sauce has thickened, add the peeled and deveined shrimp. Stir gently to coat the shrimp in the sauce. Cook for 3-5 minutes, just until the shrimp turn pink and are cooked through. Be careful not to overcook them, as shrimp can become tough and rubbery if left in the heat for too long. - Season and Serve
Season the dish with salt and pepper to taste. Remove the bay leaf and discard it. Serve the Shrimp Creole hot over a bed of fluffy, cooked white rice. Garnish with freshly chopped parsley or green onions for added color and freshness.
Servings and Timing
This recipe yields approximately 4 servings.
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
Variations
- Extra Heat: If you enjoy extra spice, add cayenne pepper, jalapeños, or additional hot sauce to the mix for a fiery kick.
- Seafood Medley: Incorporate other seafood like crab or scallops for a more complex flavor profile.
- Vegan Option: Replace shrimp with mushrooms or chickpeas for a plant-based alternative, and use vegetable broth instead of chicken or seafood broth.
- Thicker Sauce: For a thicker sauce, either let it simmer longer or add a cornstarch slurry (a mixture of cornstarch and water) towards the end of the cooking time.
- Low-Carb Option: For a lower-carb version, serve the Shrimp Creole over cauliflower rice or sautéed greens instead of traditional white rice.
Storage and Reheating
Leftover Shrimp Creole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, or use the microwave to warm it up. When reheating, take care not to overcook the shrimp, as they can become tough if heated for too long. For longer storage, this dish can be frozen for up to 2 months. To reheat, simply thaw it overnight in the fridge and heat it gently on the stove or in the microwave.
Shrimp Creole
Ingredients
- 1 lb shrimp (peeled and deveined)
- 1 small onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 cup chicken or seafood broth
- 2 tbsp olive oil or butter
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce (optional)
- 1 tbsp Creole or Cajun seasoning
- 1 leaf bay leaf
- 4 cups cooked white rice
- as needed fresh parsley or green onions, for garnish
Instructions
- Heat olive oil or butter in a large skillet or Dutch oven over medium heat. Add the diced onion, bell pepper, and celery. Cook for 5-6 minutes until softened.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add tomato paste and cook for 1 minute. Then, stir in crushed tomatoes, broth, Worcestershire sauce, Creole seasoning, bay leaf, and hot sauce (if using).
- Bring the mixture to a simmer and cook uncovered for 15-20 minutes, stirring occasionally until the sauce thickens slightly.
- Add shrimp to the sauce and cook for 3-5 minutes until pink and cooked through.
- Season with salt and pepper to taste. Remove bay leaf.
- Serve the Shrimp Creole hot over cooked white rice, garnished with fresh parsley or green onions.
Nutrition
FAQs
What’s the difference between Shrimp Creole and Étouffée?
Shrimp Creole features a tomato-based sauce with a thinner consistency and a spicier, more acidic flavor. In contrast, étouffée is made with a roux and has a richer, gravy-like texture.
Can I use frozen shrimp?
Absolutely! Just be sure to thaw the shrimp and pat them dry before cooking to avoid excess moisture.
How spicy is Shrimp Creole?
The level of spice depends on your Creole seasoning and the amount of hot sauce you add. It ranges from mild to medium, but you can adjust it to your taste.
Can I prepare Shrimp Creole in advance?
Yes, you can prepare the sauce ahead of time and store it in the refrigerator for 1-2 days. Simply add the shrimp just before serving to ensure they remain tender.
What’s the best shrimp for this recipe?
For optimal flavor, use large, wild-caught shrimp. However, any peeled and deveined shrimp will work well in this dish.
Is Shrimp Creole gluten-free?
Yes, this dish is gluten-free as long as your Creole seasoning and broth are gluten-free.
Can I substitute Cajun seasoning for Creole seasoning?
Yes, you can use Cajun seasoning instead of Creole seasoning. Just be mindful that Cajun seasoning can be spicier, so you may want to adjust the amount to suit your preference.
Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used. Simply chop about 2 cups of fresh tomatoes and let the sauce simmer longer to allow the flavors to develop.
What type of rice should I serve with Shrimp Creole?
Traditional white rice is the most common pairing, but brown rice or jasmine rice can also be excellent alternatives for a slightly different texture and flavor.
Can I make Shrimp Creole with chicken?
Yes, diced chicken can be used in place of shrimp. Be sure to adjust the cooking time to ensure the chicken is fully cooked before serving.
Conclusion
Shrimp Creole is a quintessential Southern dish that showcases the bold, flavorful cuisine of Louisiana. The combination of tender shrimp, savory tomato sauce, and aromatic vegetables creates a meal that’s both comforting and exciting. Whether you’re a fan of Creole cooking or trying it for the first time, this dish is sure to become a favorite. With its perfect balance of spice, richness, and freshness, Shrimp Creole offers a delicious way to bring the flavors of the South to your dinner table.