Shrimp Creole Southeast Texas Style
Experience the bold flavors of the Gulf Coast with our Shrimp Creole Southeast Texas Style, a hearty and vibrant dish that’s perfect for any occasion. This recipe captures the essence of Southern cooking with plump, juicy shrimp simmered in a rich tomato-based sauce infused with the “holy trinity” of onions, bell peppers, and celery. A hint of cayenne, paprika, and Louisiana-style hot sauce adds just the right amount of kick, while Worcestershire sauce and a touch of sugar balance the flavors beautifully. Served over a bed of fluffy white rice and topped with fresh parsley and green onions, this one-pot meal is as satisfying as it is flavorful. Ready in just one hour, it’s the perfect combination of easy preparation and authentic Creole cuisine. Perfect for weeknight dinners, family gatherings, or whenever you're craving a taste of Southeast Texas!
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Recipe Information
Ingredients
- 2 pounds medium shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1 large green bell pepper, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic, minced
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Louisiana-style hot sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 2 leaves bay leaves
- 1 teaspoon white sugar
- 2 tablespoons fresh parsley, chopped
- 3 stalks green onions, sliced
- 4 cups cooked white rice
- to taste kosher salt
- to taste black pepper
Instructions
Heat a large, deep skillet or Dutch oven over medium heat. Add the butter and olive oil, allowing the butter to melt.
Add the chopped onion, green bell pepper, and celery to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the diced tomatoes (with their juice) and tomato paste. Stir well to combine.
Add the chicken broth, Worcestershire sauce, hot sauce, thyme, paprika, cayenne pepper, bay leaves, and sugar to the pot. Stir everything together and let it come to a gentle simmer.
Reduce the heat to low and let the mixture simmer uncovered for 20-25 minutes, stirring occasionally, until the sauce thickens slightly.
Season the shrimp with salt and black pepper. Add the shrimp to the pot and cook for 5-7 minutes, or until the shrimp are pink and cooked through.
Remove the bay leaves and taste the creole for seasoning. Adjust salt, pepper, or hot sauce to your liking.
Sprinkle the chopped parsley and sliced green onions over the top, reserving some for garnish if desired.
Serve over warm cooked white rice and garnish with additional parsley and green onions if desired.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 1101 mg | 48% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 8.0 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 150 mg | 12% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 976 mg | 21% | |
*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.
