French Quarter Shrimp Creole
Dive into the vibrant flavors of 'French Quarter Shrimp Creole,' a Louisiana classic that marries fresh shrimp, aromatic vegetables, and bold Creole spices in a rich, tomato-based sauce. This one-pot wonder brings together the "holy trinity" of onion, bell pepper, and celery, simmered to perfection with garlic, diced tomatoes, and a touch of cayenne for a customizable level of heat. Topped with fresh parsley and green onions, and served over fluffy white rice, this dish bursts with New Orleans-inspired charm. Perfect for a crowd-pleasing weeknight dinner or a festive Mardi Gras celebration, this easy-to-follow recipe can be on your table in under an hour. Experience Southern comfort at its finest with this flavorful Shrimp Creole recipe!
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Recipe Information
Ingredients
- 1.5 pounds Large shrimp (peeled and deveined)
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion (finely chopped)
- 1 medium Green bell pepper (finely chopped)
- 2 stalks Celery (finely chopped)
- 4 cloves Garlic (minced)
- 1 14.5-ounce can Diced tomatoes (with juices)
- 1 8-ounce can Tomato sauce
- 1 cup Chicken broth
- 2 Bay leaves
- 1.5 tablespoons Creole seasoning
- 0.25 teaspoons Cayenne pepper (optional, for heat)
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Hot sauce (e.g., Tabasco, optional)
- 4 cups Cooked white rice (for serving)
- 2 tablespoons Chopped fresh parsley (for garnish)
- 2 tablespoons Sliced green onions (for garnish)
Instructions
In a large skillet or Dutch oven, heat the butter and olive oil over medium heat until melted and shimmering.
Add the chopped onion, green bell pepper, and celery to the skillet. Sauté for 5-7 minutes, or until the vegetables are soft and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced tomatoes (with juices), tomato sauce, chicken broth, bay leaves, Creole seasoning, cayenne pepper (if using), salt, black pepper, and hot sauce. Stir everything together.
Bring the mixture to a gentle simmer over medium-high heat. Reduce the heat to low, cover, and let it cook for 25-30 minutes, stirring occasionally to prevent sticking.
After the sauce has thickened and the flavors have melded, add the peeled and deveined shrimp to the pot. Cook for an additional 5-7 minutes, or until the shrimp turn pink and are fully cooked through.
Remove the bay leaves from the skillet and discard them.
Serve the Shrimp Creole hot over cooked white rice. Garnish with chopped parsley and sliced green onions.
Nutrition Facts
Calories |
2545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1391 mg | 464% | |
| Sodium | 5480 mg | 238% | |
| Total Carbohydrate | 340.3 g | 124% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 36.1 g | ||
| Protein | 204.1 g | 408% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 628 mg | 48% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 4589 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
