Description
This authentic Shrimp Creole recipe delivers a flavorful and hearty Louisiana-style dish featuring succulent shrimp simmered in a rich tomato sauce with aromatic vegetables and Cajun spices. Perfectly served over steamed white rice, it’s a vibrant and comforting meal that captures the essence of Creole cooking in just 45 minutes.
Ingredients
Scale
Base Ingredients
- 2 tablespoons salted butter
- 1 tablespoon olive oil
Vegetables and Aromatics
- 3 celery ribs, finely diced
- 1 small sweet onion, diced
- 1 green bell pepper, seeded and diced
- 3 garlic cloves, finely minced
Main Protein
- 1 pound large shrimp, peeled, deveined, tails removed
Seasonings and Spices
- 1 tablespoon all-purpose flour
- 2 teaspoons Cajun seasoning
- 1 teaspoon sugar
- 1/2 teaspoon chili powder
- 3/4 teaspoon salt
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon Tabasco sauce (optional, plus more for serving)
Liquids and Others
- 1/3 cup chicken broth
- 1 (15-ounce) can crushed tomatoes
To Serve
- 4 cups cooked white rice
- Chopped flat-leaf parsley (optional)
Instructions
- Sauté Aromatics: Heat the butter and olive oil in a Dutch oven over medium heat. Add the diced celery, sweet onion, and green bell pepper. Cook for 8-10 minutes until the vegetables are soft and fragrant. Stir in the minced garlic and sauté for 1 additional minute until fragrant.
- Make the Spice Mixture: In a small bowl, whisk together the all-purpose flour, Cajun seasoning, sugar, chili powder, and salt. Sprinkle this mixture over the sautéed vegetables and stir constantly for about 1 minute to coat the veggies and help develop flavor.
- Add Liquids and Simmer: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot for extra flavor. Stir in the crushed tomatoes, Worcestershire sauce, bay leaves, and Tabasco sauce if using. Bring the mixture to a boil over high heat, then reduce to low and let it simmer for 15-20 minutes, stirring occasionally, until the sauce thickens and all flavors meld together.
- Cook the Shrimp: Increase the heat back up to medium. Add the shrimp to the sauce and cook for 4-5 minutes, stirring occasionally, until the shrimp turn pink, are cooked through, and begin to curl.
- Finish and Serve: Remove the bay leaves from the pot. Spoon the shrimp creole over hot cooked white rice and garnish with chopped flat-leaf parsley. Serve with additional Tabasco sauce on the side if desired.
Notes
- Use fresh shrimp for the best flavor and texture, but frozen shrimp thawed properly works well too.
- Cajun seasoning brands vary in heat, so adjust the amount according to your spice preference.
- For a thicker sauce, let it simmer longer, stirring occasionally to prevent sticking.
- Leftover Shrimp Creole tastes great reheated and can be stored in the refrigerator for up to 3 days.
- Serve with hot cooked white rice or substitute with brown rice for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
