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There’s nothing quite like Shrimp Creole — a dish that captures the heart and soul of New Orleans cooking. With its rich tomato sauce, layers of aromatic vegetables, and the perfect touch of heat, this Southern classic brings warmth and flavor to any table.
Creole cuisine draws from French, Spanish, African, and Caribbean influences, resulting in vibrant dishes that celebrate spice and freshness. Shrimp Creole is one of the best examples — a marriage of seafood, vegetables, and a deeply seasoned sauce served over rice. Whether you’re feeding a family or entertaining guests, this dish never fails to impress.
Ingredients
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1 medium green bell pepper, seeds and membrane removed, finely chopped
- 2–3 celery stalks, chopped (use about the same amount as the bell pepper)
- 4 cloves garlic, minced
- 1 tablespoon Cajun or Creole seasoning (adjust to taste)
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper
- 1 bay leaf
- 1 (15-ounce) can tomato sauce
- 1 cup chicken stock
- 1 tablespoon Worcestershire sauce
- 1½ pounds large shrimp (16–20 count), peeled, deveined, and tails removed
- Hot sauce (such as Tabasco), to taste
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, plus extra for garnish
- Lemon wedges, for serving
- Cooked rice, for serving
Instructions
- Sauté the vegetables
In a large skillet or sauté pan, heat the oil and butter over medium-high heat. Add the onion, bell pepper, and celery. Reduce the heat to medium and cook for about 10–12 minutes, stirring occasionally, until the vegetables are very soft. Adjust heat as needed to prevent browning.
- Add aromatics and seasonings
Stir in the garlic, Cajun or Creole seasoning, thyme, cayenne, and bay leaf. Cook for about 30 seconds, just until fragrant.
- Build the sauce
Add the tomato sauce, chicken stock, and Worcestershire sauce. Bring to a gentle boil, then reduce the heat to low. Simmer uncovered for 8–10 minutes, or until the sauce thickens slightly.
- Cook the shrimp
Stir in the shrimp and cook for 1–2 minutes, flipping halfway through, until pink and firm. Be careful not to overcook — shrimp cook quickly.
- Finish and serve
Remove the bay leaf. Season with salt, black pepper, and hot sauce to taste. Sprinkle with fresh parsley and serve over hot, cooked rice. Garnish with lemon wedges.
Variations
- Seafood Creole: Replace half the shrimp with scallops, crabmeat, or chunks of firm white fish such as cod or snapper.
- Chicken Creole: Substitute diced chicken breast or thigh meat. Brown the chicken first, then simmer it in the sauce until cooked through.
- Vegetarian Creole: Use okra, mushrooms, zucchini, or chickpeas instead of shrimp. Replace chicken stock with vegetable stock.
- Extra Spicy: Increase cayenne or stir in a teaspoon of your favorite Louisiana hot sauce for a bolder kick.
- Smoky Twist: Add sliced andouille sausage or a touch of smoked paprika to infuse the sauce with a deep, smoky flavor.
Serving Suggestions
Shrimp Creole is traditionally served over white rice, which soaks up the rich tomato sauce beautifully. But there’s room to experiment:
- Serve over brown rice for a nutty, wholesome variation.
- Try buttery grits or cauliflower rice for a low-carb option.
- Pair with cornbread, French bread, or garlic toast to enjoy every bit of the sauce.
- Add a side of collard greens, sautéed spinach, or a simple green salad to balance the spice and richness.
Leftovers reheat well — in fact, the flavors deepen overnight — making this an excellent make-ahead meal.
Frequently Asked Questions (FAQ)
1. What’s the difference between Creole and Cajun cooking?
Creole cuisine is city-born and influenced by French, Spanish, and Caribbean cooking, often featuring tomatoes and a variety of spices. Cajun food, from the countryside of Louisiana, tends to be heartier and spicier, relying more on smoked meats and darker roux. Shrimp Creole is a classic Creole dish because of its tomato-based sauce.
2. Can I make Shrimp Creole ahead of time?
Yes. You can make the sauce in advance and store it in the refrigerator for up to 2 days. When ready to serve, reheat the sauce and add the shrimp just before serving so they stay tender and juicy.
3. How spicy is Shrimp Creole?
The heat level depends on your seasoning and hot-sauce choices. Start with a little cayenne or mild Cajun seasoning and adjust to taste.
4. Can I freeze Shrimp Creole?
The sauce freezes beautifully. However, it’s best to freeze the sauce without the shrimp and add freshly cooked shrimp when reheating to maintain texture.
5. What’s the best shrimp to use?
Large or jumbo shrimp (16–20 count) work best. Fresh or frozen shrimp are both fine — just be sure they’re peeled, deveined, and thawed completely before cooking.
Shrimp Creole
Ingredients
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1 medium onion finely chopped
- 1 medium green bell pepper seeds and membrane removed, finely chopped
- 2 –3 celery stalks chopped (about equal to bell pepper)
- 4 cloves garlic minced
- 1 tablespoon Cajun or Creole seasoning or to taste
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper
- 1 bay leaf
- 1 15-ounce can tomato sauce
- 1 cup chicken stock
- 1 tablespoon Worcestershire sauce
- 1½ pounds large shrimp 16–20 count, peeled, deveined, tails removed
- Hot sauce such as Tabasco, to taste
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley plus extra for garnish
- Lemon wedges for serving
- Cooked rice for serving
Instructions
- Heat canola oil and butter in a large skillet over medium-high heat. Add onion, bell pepper, and celery. Reduce heat to medium and cook for 10–12 minutes, stirring occasionally, until very soft.
- Stir in garlic, Cajun or Creole seasoning, thyme, cayenne, and bay leaf. Cook for about 30 seconds until fragrant.
- Add tomato sauce, chicken stock, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer uncovered for 8–10 minutes until slightly thickened.
- Add shrimp and cook for 1–2 minutes, flipping once, until pink and firm. Do not overcook.
- Remove bay leaf. Season with hot sauce, salt, and black pepper. Stir in parsley and serve over hot cooked rice with lemon wedges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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