New Orleans Shrimp Creole
Dive into the vibrant flavors of the South with this classic New Orleans Shrimp Creole recipe—a perfect harmony of tender shrimp simmered in a zesty, tomato-based sauce infused with Cajun spices, aromatic vegetables, and a touch of heat. This Creole favorite features the "holy trinity" of Louisiana cooking—onion, bell pepper, and celery—sautéed with garlic, then layered with bold flavors from paprika, Worcestershire sauce, hot sauce, and bay leaves. Whether served over fluffy white rice with fresh parsley and scallions as garnish or enjoyed on its own, this one-pot dish is an irresistible combination of savory, spicy, and comforting. Ready in under an hour, it's the ultimate crowd-pleaser for weeknights or special occasions.
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Recipe Information
Ingredients
- 1.5 pounds Large shrimp, peeled and deveined
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 large Yellow onion, finely chopped
- 1 medium Green bell pepper, finely chopped
- 2 Celery stalks, finely chopped
- 4 Garlic cloves, minced
- 28 ounces Diced tomatoes, canned (with juice)
- 2 tablespoons Tomato paste
- 1 cup Chicken or seafood stock
- 2 Bay leaves
- 1 tablespoon Cajun seasoning
- 1 teaspoon Paprika
- 1 teaspoon Hot sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Cooked white rice, for serving
- 2 Scallions, sliced (optional, for garnish)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the butter and olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the chopped onion, green bell pepper, and celery to the skillet. Sauté for about 5-7 minutes, until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the canned diced tomatoes (with their juice), tomato paste, and chicken or seafood stock. Stir well to combine.
Add the bay leaves, Cajun seasoning, paprika, hot sauce, Worcestershire sauce, salt, and black pepper. Stir everything together and bring the sauce to a simmer.
Lower the heat to maintain a gentle simmer. Cover and cook for 20-25 minutes, stirring occasionally to allow the flavors to develop.
Remove the bay leaves and discard them.
Add the shrimp to the skillet, stirring them into the sauce. Simmer for 5-7 minutes, or until the shrimp are pink and cooked through.
Adjust seasoning to taste, adding more salt, pepper, or hot sauce if desired.
Serve the Shrimp Creole over cooked white rice. Garnish with sliced scallions and chopped parsley, if desired.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 1441 mg | 63% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 11.9 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1324 mg | 28% | |
*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.
