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.
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
Season the shrimp:
Toss shrimp in Creole seasoning and set aside.
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.
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.
Simmer the sauce:
Let the sauce simmer uncovered for 15–20 minutes, stirring occasionally, until it thickens slightly.
Add shrimp:
Stir in shrimp and cook 5–7 minutes, or just until pink and cooked through. Don’t overcook.
Serve:
Remove bay leaf. Serve over hot cooked rice and garnish with parsley and green onions.
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.
Find it online: https://ukfinda.com/shrimp-creole/