Description
This Authentic Shrimp Creole recipe features succulent shrimp simmered in a rich, flavorful tomato-based sauce infused with classic Cajun spices, vegetables, and herbs. Served over fluffy white rice, this traditional Louisiana dish brings a perfect balance of spice, sweetness, and savory notes, making it ideal for a comforting and hearty meal in just 45 minutes.
Ingredients
Scale
Aromatics & Base
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 3 celery ribs, finely diced
- 1 small sweet onion, diced
- 1 green bell pepper, seeded and diced
- 3 garlic cloves, finely minced
Shrimp & Seasoning
- 1 pound large shrimp, peeled, deveined, tails removed
- 1 tablespoon all-purpose flour
- 2 teaspoons Cajun seasoning
- 1 teaspoon sugar
- 1/2 teaspoon chili powder
- 3/4 teaspoon salt
Liquids & Additional Flavorings
- 1/3 cup chicken broth
- 1 (15-ounce) can crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon Tabasco sauce (optional, plus more for serving)
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 to enhance 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 flavors meld.
- Cook the Shrimp: Increase the heat back to medium and add the shrimp to the sauce. 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 sauce over hot cooked white rice. Garnish with chopped flat-leaf parsley if desired. Serve with additional Tabasco sauce on the side for extra heat.
Notes
- Peeling and deveining shrimp beforehand saves prep time and ensures a cleaner texture.
- Adjust the amount of Cajun seasoning and Tabasco sauce to suit your preferred spice level.
- For a thicker sauce, let the creole simmer a bit longer until reduced to your liking.
- This dish pairs well with crusty bread to soak up the sauce.
- Use low-sodium chicken broth if you want to control salt content.
