Shrimp Creole

This zesty Shrimp Creole is an easy recipe that hails from Louisiana. It’s a combination of shrimp, tomatoes, onions, celery and bell peppers all in a spicy sauce that’s perfect served over white rice. 

If you’re not familiar with shrimp creole it’s a dish that hails from Louisiana. It’s a combination of shrimp, diced tomatoes, garlic, the “holy trinity” which is a combination of chopped onions, celery and bell peppers all in a spicy sauce. It’s a healthy, vegetarian dish that’s best served over rice.

Step-By-Step Instructions

The first step is to melt your butter in a large deep skillet followed by your flour. You will cook this mixture for a few minutes before adding your onion, celery, and bell peppers. This mixture will cook until softened. Once the veggies are softened you’ll add your garlic and continue to cook for one minute.

Next up will be to add one cup of your chicken stock, the can of undrained tomatoes, your creole seasoning, thyme leaves, bay leaf, sugar, salt and pepper.

You’ll want to bring the mixture to a simmer before turning it down to low and cooking for 8-10 minutes until slightly thickened.

Once the mixture is thickened, you’ll add in your remaining 1/2 cup of your stock, as well as your shrimp and cook until the shrimp are opaque, about 5 minutes.

At this point you will remove from the heat and remove the bay leaf and stir in your parsley and season to taste.

We love our shrimp creole over white rice with some extra hot sauce.

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

A Few Cook’s Notes for Shrimp Creole

I used a combination of red and green bell peppers, but you can use one or the other.

Feel free to add as much creole seasoning as you prefer. For today’s recipe I used 1 1/2 teaspoons which gave it a nice spicy flavor.

As mentioned above, this is delicious served over white rice. If you prefer brown rice just substitute.

More Delicious Creole Recipes to Enjoy

Lobster Hush Puppies with Creole Remoulade

Easy Slow Cooker Gumbo

Cajun Shrimp Dip

Shrimp Creole

Author: MaryAnn Dwyer

Servings: 4 servings

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This zesty Shrimp Creole is an easy recipe that hails from Louisiana. It's a combination of shrimp, tomatoes, onions, celery and bell peppers all in a spicy sauce that's perfect served over white rice.

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Ingredients

  

1x2x3x

• 1 1/2 lbs. large shrimp, shelled and deveined
• 1/4 cup (4 Tbsp.) unsalted butter
• 1/4 cup all-purpose flour
• 1 cup yellow onion, finely chopped
• 2 stalks celery, finely chopped
• 1/2 cup green bell pepper, finely chopped
• 1/2 cup red bell pepper, finely chopped
• 4 cloves garlic, minced
• 1 14.5-oz. can petite diced tomatoes, undrained
• 1 1/2 cups low-sodium chicken stock, divided
• 1 1/2 tsp. Tony Chachere's Creole Seasoning, more or less depending on how spicy you like things
• 1 tsp. dried thyme leaves
• 1 bay leaf
• 1 1/2 tsp. granulated sugar
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/4 cup fresh parsley, finely chopped
• hot sauce, for serving, if desired
• white rice, for serving

Instructions

 

• In a large deep skillet or Dutch oven, melt butter over medium-low heat. Once melted, add the flour and whisk until combined. Continue to cook whisking constantly until the mixture turns a light brown color, about 4-5 minutes.
• Raise the heat to medium and add the onions, celery and peppers. Cook until softened, about 8-10 minutes, stirring often. Add the garlic and continue to cook for one minute.
• Stir in the tomatoes, undrained, 1 cup of the chicken stock, creole seasoning, thyme, bay leaves, sugar, salt and pepper until well combined. Bring to a simmer, then reduce the heat to low and cook for 8-10 minutes, stirring occasionally until slightly thickened.
• Add the remaining 1/2 cup chicken stock and shrimp and cook until the shrimp are opaque, about 5 minutes. Remove from the heat and remove the bay leaf and add the chopped fresh parsley. Season with salt and pepper to taste. Serve over white rice and with hot sauce, if desired.

Notes

I used a combination of red and green bell peppers, but you can use one or the other.

Feel free to add as much creole seasoning as you prefer. For today's recipe I used 1 1/2 teaspoons which gave it a nice spicy flavor.

As mentioned above, this is delicious served over white rice. If you prefer brown rice just substitute.

Nutrition

Calories: 198kcal | Carbohydrates: 18g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 529mg | Potassium: 357mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2261IU | Vitamin C: 52mg | Calcium: 50mg | Iron: 2mg

Keyword: Comfort Food, rice, shrimp, Vegetarian

Cuisine: Creole, Louisiana

Course: Main Dish

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