Shrimp Creole

Tender shrimp simmered in a rich tomato sauce with the Holy Trinity of onion, bell pepper, and celery, this classic Shrimp Creole recipe brings authentic Louisiana flavor to your dinner table. Ready in just 45 minutes, it's an easy one-pot meal that's perfect served over fluffy white rice.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6

Course: Dinner, Main Course

Cuisine: Cajun, Creole, Louisiana

Calories: 332

Ingredients Equipment Method Video Notes

Ingredients

For the Shrimp

1½ lbs large shrimp 21/25 count, peeled and deveined
1 tbsp olive oil
1 tbsp The Spice Girl Kitchen Cajun Seasoning or sub your favorite Cajun seasoning

For the Creole Sauce

2 tbsp butter
1 medium yellow onion diced
1 green bell pepper diced
2 celery stalks diced
4 cloves garlic minced
2 tbsp tomato paste
1 14.5 oz can petite diced tomatoes
1 8 oz can tomato sauce
1 cup seafood stock or chicken broth
1 tsp Worcestershire sauce
1 tsp Louisiana-style hot sauce plus more to taste
1 tsp dried thyme
2 bay leaves
½ tsp salt
¼ tsp black pepper
2 tbsp chopped fresh parsley
2 green onions sliced

For Serving

3 cups Cooked white rice
Additional chopped fresh parsley for garnish
Louisiana-style hot sauce optional

Equipment

Large Dutch Oven or Deep Skillet: Deep enough to simmer the sauce and cook the shrimp.
Wooden spoon or silicone spatula: For sautéing the vegetables and stirring the sauce.
Chef’s knife + cutting board For prepping the ingredients.
Measuring cups and spoons For accurate ingredient measurements.

Method

Pat the shrimp dry with paper towels. Toss with the olive oil and Cajun seasoning until evenly coated. Set aside while you prepare the sauce.
Melt the butter in a large Dutch oven or deep skillet over medium heat. Add the onion, bell pepper, and celery. Cook for 7 to 8 minutes, stirring occasionally, until the vegetables are softened.
Add the garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and becomes fragrant.
Add the diced tomatoes, tomato sauce, seafood stock, Worcestershire sauce, hot sauce, thyme, bay leaves, salt, and black pepper. Stir well and bring to a gentle simmer. Cook uncovered for 15 to 20 minutes, stirring occasionally, until the sauce has thickened slightly.
Reduce the heat to low and stir in the seasoned shrimp. Cook for 3 to 5 minutes, just until the shrimp are pink and opaque. Be careful not to overcook them.
Remove the bay leaves and stir in the chopped parsley and sliced green onions. Taste and adjust the seasoning or hot sauce if desired.
Spoon the Shrimp Creole over cooked white rice and garnish with additional parsley. Serve immediately with extra Louisiana-style hot sauce, if desired.

Video

Notes

Seafood Stock: Seafood stock gives the sauce the most authentic flavor, but chicken broth is an excellent substitute if that's what you have on hand.
Shrimp: Large shrimp (21/25 count) are ideal because they stay juicy and tender. If using frozen shrimp, thaw them completely and pat them dry before seasoning.
Don't Overcook: Shrimp cook very quickly and only need 3 to 5 minutes. They'll continue cooking slightly from the residual heat after you remove the pan from the burner.
Spice Level: For a milder dish, reduce or omit the hot sauce. For more heat, add extra Louisiana-style hot sauce or a pinch of cayenne pepper.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: For the best texture, freeze the Creole sauce separately and cook fresh shrimp when serving. The completed dish can also be frozen for up to 2 months, though the shrimp may become slightly softer after thawing.
Nutrition (per serving, 6 servings): 332 calories, 10g fat, 24g carbs, 35g protein, 3g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.