Description

Shrimp Creole is a classic Louisiana dish featuring tender shrimp simmered in a rich, spiced tomato sauce with onions, bell peppers, and celery, known as the “holy trinity” of Creole cooking. This flavorful stew is traditionally served over steamed or boiled white rice, embodying the vibrant culinary heritage of New Orleans.

Ingredients

1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes
1 cup tomato sauce
1 cup low-sodium chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (adjust to taste)
1 bay leaf
1 pound large shrimp, peeled and deveined
Salt and freshly ground black pepper, to taste
Cooked white rice, for serving
Chopped green onions and parsley, for garnish

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Instructions

In a large skillet or Dutch oven, heat the butter and vegetable oil over medium heat until melted.
Add the chopped onion, bell pepper, and celery. Sauté until softened, about 5 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced tomatoes (with their juices), tomato sauce, chicken broth, Worcestershire sauce, paprika, thyme, oregano, cayenne pepper, and bay leaf. Stir to combine.
Bring the mixture to a simmer. Reduce the heat to low and let it cook uncovered for about 20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Season the shrimp with salt and pepper. Add them to the skillet, stirring to ensure they’re submerged in the sauce. Cook for 5-7 minutes, or until the shrimp are pink and cooked through.
Remove and discard the bay leaf. Taste and adjust seasoning as needed.

Serve the Shrimp Creole over cooked white rice. Garnish with chopped green onions and parsley.

Notes

For a spicier dish, increase the amount of cayenne pepper or add a few dashes of hot sauce.
If you prefer a thicker sauce, let the tomato mixture simmer longer before adding the shrimp.

This dish pairs well with crusty bread or a simple green salad.