Description
This Authentic Shrimp Creole recipe is a classic Louisiana dish bursting with bold flavors from sautéed vegetables, Cajun spices, and perfectly cooked shrimp simmered in a rich tomato sauce. Served over fluffy white rice, it combines a comforting blend of spices, savory aromatics, and tender seafood in just 45 minutes, making it an ideal dinner for any seafood lover looking to enjoy a taste of Creole cuisine.
Ingredients
Scale
Aromatics and 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 and 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 and Extras
- 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 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 for extra 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. Let it simmer for 15-20 minutes, stirring occasionally, until the sauce thickens and all flavors meld together.
- Cook the Shrimp: Increase the heat to medium. Add the shrimp to the sauce and 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 over hot cooked white rice and garnish with chopped flat-leaf parsley if desired. Serve with additional Tabasco sauce on the side.
Notes
- Use fresh shrimp if possible for the best flavor and texture.
- If you prefer a spicier dish, add extra Cajun seasoning or more Tabasco sauce.
- Adjust the thickness of the sauce by simmering longer or adding a bit more chicken broth if too thick.
- This dish pairs well with crusty French bread to soak up the flavorful sauce.
- Leftovers can be refrigerated for up to 2 days; reheat gently on the stovetop.
