Shrimp Creole

This Shrimp Creole recipe is a classic Louisiana-style dish made with juicy shrimp, tomatoes, bell peppers, onions, and Cajun spices, all simmered in a rich, flavorful sauce. Served over hot rice, it’s a comforting and authentic Creole seafood recipe perfect for weeknight dinners or special occasions. Packed with bold flavors, this easy shrimp and rice dish captures the taste of New Orleans cuisine in every bite.

This classic Louisiana dish brings together tender shrimp simmered in a flavorful tomato-based sauce with aromatic vegetables, Cajun spices, and a hint of heat. Served over fluffy white rice, Shrimp Creole is a comforting, vibrant meal that captures the bold flavors of New Orleans cuisine.

Ingredients

• 4 tablespoons butter
• 1 large onion, diced
• 1 rib celery, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper
• 1 tablespoon all-purpose flour
• ⅓ cup dry white wine (optional)
• 1 can (15 oz) diced tomatoes, or 1¼ cups fresh peeled and diced tomatoes
• 1 cup chicken stock
• 2 bay leaves
• Hot pepper sauce (like Tabasco), to taste
• 2 pounds large uncooked shrimp (about 32), peeled and deveined
• 6–8 cups hot cooked rice, for serving
• 2 green onions, chopped, for garnish

Instructions

1. In a large skillet, melt the butter over medium heat. Add the onion, celery, bell pepper, and garlic. Sauté until softened and lightly browned.
2. In a small bowl, mix together the thyme, salt, black pepper, cayenne, and flour. Stir this spice mixture into the vegetables and cook for about 2 minutes.
3. Pour in the white wine to deglaze the pan (if using), scraping up any browned bits. Add the chicken stock, diced tomatoes, bay leaves, and hot sauce.
4. Reduce the heat and let the sauce simmer for 20–25 minutes, stirring occasionally, until thickened and flavorful.
5. Remove the bay leaves. Add the shrimp and cook for 3–4 minutes, just until they turn pink and opaque.
6. Serve the Shrimp Creole hot over cooked rice, garnished with chopped green onions.

Tips

• Use fresh shrimp for the best flavor and texture. If using frozen shrimp, thaw them completely before cooking.
• Don’t overcook the shrimp—they cook quickly and can become rubbery if left too long in the sauce.
• Control the heat level by adjusting the cayenne pepper or hot sauce to your taste.
• For deeper flavor, use a homemade seafood or chicken stock instead of store-bought.

Variations and Substitutions

• Seafood mix: Add crab, scallops, or crawfish for a seafood Creole twist.
• Vegetarian option: Replace shrimp with chickpeas or tofu and use vegetable broth.
• Wine substitute: Use extra stock or a squeeze of lemon juice if you prefer to skip the wine.
• Spice variations: Swap cayenne for smoked paprika for a milder, smoky flavor.

FAQs

Can I make Shrimp Creole ahead of time?
Yes, you can make the sauce in advance and refrigerate it for up to 2 days. Add the shrimp just before serving so they stay tender.

Can I freeze Shrimp Creole?
Yes, the sauce freezes well without the shrimp. Thaw and reheat the sauce, then add fresh shrimp before serving.

What type of shrimp works best?
Large or jumbo shrimp are ideal for this dish because they stay juicy and flavorful when cooked briefly.

Serving Suggestions

• Serve over white or brown rice, or try it with cauliflower rice for a low-carb option.
• Add a side of cornbread, collard greens, or green salad for a complete Southern-inspired meal.
• Sprinkle with extra green onions or fresh parsley for color and freshness.

Why You’ll Love This Recipe

• A flavorful, authentic New Orleans classic made with simple ingredients.
• Balanced with heat, spice, and rich tomato flavor.
• Perfect for weeknight dinners or special occasions.
• Easily adaptable for spice level, dietary needs, or extra seafood.

Shrimp Creole

Servings

5

servings

Prep time

10

minutes

Cooking time

20

minutes

Ingredients

• 4 tablespoons butter

• 1 large onion, diced

• 1 rib celery, diced

• 1 green bell pepper, diced

• 2 cloves garlic, minced

• ½ teaspoon salt

• ½ teaspoon dried thyme

• ½ teaspoon black pepper

• ½ teaspoon cayenne pepper

• 1 tablespoon all-purpose flour

• ⅓ cup dry white wine (optional)

• 1 can (15 oz) diced tomatoes, or 1¼ cups fresh peeled and diced tomatoes

• 1 cup chicken stock

• 2 bay leaves

• Hot pepper sauce (like Tabasco), to taste

• 2 pounds large uncooked shrimp (about 32), peeled and deveined

• 6–8 cups hot cooked rice, for serving

• 2 green onions, chopped, for garnish

Directions

• In a large skillet, melt the butter over medium heat. Add the onion, celery, bell pepper, and garlic. Sauté until softened and lightly browned.
• In a small bowl, mix together the thyme, salt, black pepper, cayenne, and flour. Stir this spice mixture into the vegetables and cook for about 2 minutes.
• Pour in the white wine to deglaze the pan (if using), scraping up any browned bits. Add the chicken stock, diced tomatoes, bay leaves, and hot sauce.
• Reduce the heat and let the sauce simmer for 20–25 minutes, stirring occasionally, until thickened and flavorful.
• Remove the bay leaves. Add the shrimp and cook for 3–4 minutes, just until they turn pink and opaque.
• Serve the Shrimp Creole hot over cooked rice, garnished with chopped green onions.