Published: Nov 24, 2024
This easy shrimp Creole recipe with tender shrimp in a cajun-spiced tomato sauce creates a classic New Orleans stew served over rice loaded with flavor.
There are a few dishes that I always associate with New Orleans: Gumbo, jambalaya, and shrimp Creole. New Orleans has such a rich and robust culinary history, steeped in bold, lively flavors. This Shrimp Creole recipe is no exception. Unlike my favorite gumbo or etouffé recipes, my shrimp creole doesn’t call for a roux so it has a lighter Cajun-flavored tomato sauce. Instead, I start with the holy trinity—an aromatic veggie base of green peppers, onion, and celery—perfumed with garlic, Cajun spices, cayenne, hot sauce, and tomatoes. Then, fresh shrimp are simmered in the flavorful, saucy stew. It’s such a vibrant and hearty dish, but so easy to make and I love serving it the traditional way—over rice, topping it with plenty of fresh green onions, parsley, and a few more dashes of hot sauce.
Why You’ll Love This Recipe
- This shrimp Creole recipe is so easy to make and comes together on the stovetop in just under an hour (and there’s no need to make a roux!)
- It’s layered with so many bold savory, aromatic flavors
- It’s hearty and comforting, and the best shrimp Creole recipe that transports you to New Orleans with every bite!
What is Shrimp Creole Made of?
- Butter—I love the richness of butter in this recipe that mixes with flour to thicken the broth. I use salted butter but unsalted works too.
- Green bell pepper—a must, for Creole cooking
- Yellow onion—another must
- Celery—the final veggie needed for the holy Creole veggie trinity!
- Garlic—imparts a lot of savory flavor to this dish
- Cajun seasoning—use a good-quality brand because this is a key ingredient that gives this dish its signature, spiced flavor
- Flour—flour thickens the tomato-based broth
- Diced canned tomatoes—I use diced tomatoes for a bit of texture but chopped fresh Roma tomatoes work too.
- Chicken broth—Chicken broth gives the broth a rich, savory base note. Try shrimp stock for even more seafood flavor.
- Dried thyme—earthy and aromatic, dried thyme packs more punch than fresh
- Bay leaf—this herb adds a balanced pep to the sweet tomato sauce
- Kosher salt and freshly ground black pepper—always, to enhance the other ingredient’s flavors
- Cayenne pepper—for just a bit of heat
- Hot sauce—for tanginess and oomph (or you could add a squeeze of lemon)
- Medium-sized shrimp—I use fresh, peeled, and deveined shrimp (or you could peel and devein yourself)
- Green onions—for color and a topping of heat
- Parsley—for color and freshness
- Rice—I serve this with brown or white rice, the traditional New Orleans way
Find the complete recipe with measurements below.
How to Make Shrimp Creole
- Sauté the veggies. Sauté the veggies in butter until they become tender, stirring occasionally, about 5 minutes.
- Bloom the spices. Stir in the Cajun seasoning and cook for 1 minute for the spices to bloom and become fragrant. Sprinkle with the flour and cook just for a minute or two so the flour loses its raw flavor.
- Simmer and thicken. Stir in the chicken broth, diced tomatoes, thyme, bay leaf, kosher salt, black pepper, cayenne pepper, and hot sauce. Simmer and reduce, cooking for 20-25 minutes or until thickened. You may need to add a bit more broth or water if it feels too thick.
- Cook the shrimp just until opaque and cooked through, about 5 minutes. I like to taste for seasoning at this point, then serve over rice with green onions and parsley on top.
FAQ and Recipe Tips
- How to make shrimp creole less spicy: Add less Cajun seasoning. I use 2 teaspoons but you can add just one and still get a bit of creole’s Cajun flavor.
- What is the difference between shrimp Creole and étouffée? While these two dishes are similar, shrimp Creole has a tomato base while etouffé is thicker, with a gravy-type consistency, made with a roux. Etoufée is typically spicier than shrimp Creole.
- What is the difference between shrimp Creole and shrimp gumbo? The main difference between shrimp Creole and gumbo is the base of gumbo is a long-simmered roux typically made with oil, bacon, or other rendered meat fat whisked with flour to develop a deeply-flavored sauce. However, they both feature the holy trinity of veggies: Onions, celery, and peppers.
Storage Tips
Shrimp Creole leftovers will keep stored in the refrigerator for up to 3 days. Reheat over the stove (not in the microwave or the shrimp could get overcooked and tough), over low heat. If the sauce is too thick, add a bit of broth to the pan.
What to Serve With Shrimp Creole
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Easy Shrimp Creole Recipe
This easy shrimp Creole recipe with tender shrimp in a cajun-spiced tomato sauce creates a flavorful classic New Orleans stew served over rice.
Servings 6
Calories 148kcal
Ingredients
- 3 tablespoons butter
- 1 green bell pepper , diced
- 1 yellow onion , diced
- 2 ribs celery , diced
- 3 garlic cloves , pressed or minced
- 2 teaspoons Cajun seasoning
- 2 tablespoons all-purpose flour
- 1 15- ounce can diced tomatoes
- 1 ½ cups chicken broth , or water, or shrimp stock
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Pinch of cayenne pepper
- 2-3 shakes of hot sauce
- 1 pound uncooked medium-size shrimp , (shelled and deveined)
- ¼ cup chopped green onion
- 2 tablespoons chopped parsley
- Cooked white rice or brown rice
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Instructions
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Melt the butter in a large skillet over medium heat. Add the green bell pepper, onion, celery, and garlic and cook until the vegetables become tender, stirring occasionally, about 5 minutes.
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Stir in the Cajun seasoning and cook for 1 minute for the spices to bloom and become fragrant. Sprinkle with the flour and cook for 1-2 minutes so the flour loses its raw flavor.
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Stir in the chicken broth (or water or shrimp stock), then the diced tomatoes, thyme, bay leaf, kosher salt, black pepper, cayenne pepper, and hot sauce. Bring to a simmer then reduce to low and cook for 20-25 minutes or until thickened, stirring occasionally. Add more broth or water as needed.
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Add the shrimp and cook just until opaque and cooked through, about 5 minutes. Add more broth or water if the broth is too thick. Taste for seasoning then sprinkle with green onion and chopped parsley, and serve over white or brown rice.
Nutrition
Calories: 148kcal | Carbohydrates: 10g | Protein: 12g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 1006mg | Potassium: 352mg | Fiber: 2g | Sugar: 4g | Vitamin A: 972IU | Vitamin C: 28mg | Calcium: 89mg | Iron: 2mg
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