Authentic Shrimp Creole

This authentic shrimp creole is a bold and flavorful dish that brings the taste of Louisiana right into my kitchen. I love the way the shrimp simmer in a spicy, tomato-based sauce with the classic “holy trinity” of celery, onion, and bell pepper. Served over rice, it’s hearty, comforting, and full of Creole character.

Why You’ll Love This Recipe

I like this recipe because it has layers of flavor that come together beautifully without being overly complicated. The buttery tomato sauce gets a kick from Cajun seasoning, chili powder, and Tabasco, which balance perfectly with the sweetness of shrimp. I also enjoy how versatile it is I can make it mild or extra spicy depending on my mood. It’s a dish that feels like a celebration every time I cook it.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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
1 tablespoon all-purpose flour
2 teaspoons Cajun seasoning (see note)
1 teaspoon sugar
½ teaspoon chili powder
¾ teaspoon salt
⅓ 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
1 pound large shrimp peeled, deveined, tails removed

For Serving:
4 cups cooked white rice
Chopped flat-leaf parsley optional

Directions

1. I start by melting butter with olive oil in a large skillet or Dutch oven over medium heat.
2. I sauté the celery, onion, and bell pepper until softened, about 5 minutes, then add the garlic and cook for another minute.
3. I sprinkle in the flour and stir well, cooking for 1–2 minutes to get rid of the raw flour taste.
4. I add Cajun seasoning, sugar, chili powder, and salt, stirring to coat the vegetables.
5. I pour in the chicken broth, crushed tomatoes, Worcestershire sauce, bay leaves, and Tabasco. I let the mixture simmer gently for about 20–25 minutes, stirring occasionally.
6. I add the shrimp and cook for 5–6 minutes, just until they turn pink and are cooked through.
7. I remove the bay leaves, taste, and adjust seasoning if needed.
8. I serve the shrimp creole over hot cooked rice and garnish with parsley.

Servings and Timing

This recipe makes about 4 servings. It takes around 15 minutes to prep and 35–40 minutes to cook, so I can have it ready in about 50–55 minutes.

Variations

Sometimes I add smoked sausage for a meatier version. If I want extra depth, I replace part of the chicken broth with seafood stock. For a lighter dish, I serve the sauce with cauliflower rice instead of white rice. I also enjoy adding okra for a more traditional Southern twist.

Storage/Reheating

I store leftovers in the fridge in an airtight container for up to 3 days. When reheating, I warm it gently on the stovetop, adding a splash of broth or water to loosen the sauce if needed. Since shrimp can overcook easily, I reheat just until warmed through.

FAQs

Can I use frozen shrimp?

Yes, I thaw them completely and pat them dry before cooking.

How spicy is shrimp creole?

It’s mildly spicy, but I adjust the heat with more or less Tabasco and Cajun seasoning.

Can I make this dish ahead of time?

I prepare the sauce in advance and add the shrimp right before serving to keep them tender.

What’s the difference between shrimp creole and gumbo?

Shrimp creole has a tomato-based sauce, while gumbo usually has a darker roux and often includes okra or filé powder.

Can I use another protein instead of shrimp?

Yes, I sometimes use chicken, crawfish, or fish.

Do I need to use Cajun seasoning?

I prefer it for authentic flavor, but I can make my own blend with paprika, garlic powder, onion powder, cayenne, and thyme.

Can I make this gluten-free?

Yes, I replace the all-purpose flour with a gluten-free thickener like cornstarch.

What side dishes go well with shrimp creole?

I enjoy it with cornbread, collard greens, or a simple green salad.

Can I freeze shrimp creole?

Yes, I freeze the sauce without the shrimp, then add freshly cooked shrimp when reheating.

How do I keep the shrimp from overcooking?

I add them at the very end and cook just until pink and firm.

Conclusion

I love making this authentic shrimp creole whenever I want a comforting meal with bold, Southern flavors. The rich, spicy tomato sauce and tender shrimp over rice always feel like a true classic. It’s a recipe that never fails to impress and one I enjoy coming back to again and again.

Print