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Shrimp Creole

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Shrimp Creole is a classic Southern dish made with juicy shrimp simmered in a spicy tomato-based sauce with the “holy trinity” of Creole cooking—onions, celery, and bell pepper. Served over rice, it’s comforting, rich, and full of zesty flavor.

Ingredients

  • 1½ lbs large shrimp, peeled and deveined

  • 1 tbsp Creole seasoning (like Tony Chachere’s or homemade)

  • 2 tbsp butter

  • 1 tbsp olive oil

  • 1 small onion, chopped

  • 1 green bell pepper, chopped

  • 2 celery stalks, chopped

  • 3 cloves garlic, minced

  • 1 (14.5 oz) can diced tomatoes

  • 1 cup tomato sauce

  • ½ cup chicken broth (or seafood stock)

  • 1 tsp Worcestershire sauce

  • 1 tsp hot sauce (adjust to taste)

  • 1 tsp paprika

  • ½ tsp dried thyme

  • ½ tsp dried oregano

  • 1 bay leaf

  • Salt & black pepper, to taste

  • Cooked white rice, for serving

  • Chopped parsley & green onion, for garnish

Instructions

  1. Season the shrimp:
    Toss shrimp in Creole seasoning and set aside.

  2. Sauté the veggies:
    In a large skillet or Dutch oven, heat butter and oil over medium heat. Sauté onion, bell pepper, and celery for about 5 minutes until softened. Stir in garlic and cook 1 minute more.

  3. Add tomato base:
    Stir in diced tomatoes, tomato sauce, broth, Worcestershire, hot sauce, paprika, thyme, oregano, bay leaf, salt, and pepper. Bring to a simmer.

  4. Simmer the sauce:
    Let the sauce simmer uncovered for 15–20 minutes, stirring occasionally, until it thickens slightly.

  5. Add shrimp:
    Stir in shrimp and cook 5–7 minutes, or just until pink and cooked through. Don’t overcook.

  6. Serve:
    Remove bay leaf. Serve over hot cooked rice and garnish with parsley and green onions.

 


Notes

  • Not spicy? Cut back the hot sauce and use mild paprika.

  • Need a shortcut? Use frozen cooked shrimp—just add them in the last 2 minutes to heat through.

 

  • Make it ahead: Sauce can be made 1–2 days ahead and reheated. Add shrimp right before serving.