Shrimp Creole

Bring a little soulful heat to the kitchen with this hearty shrimp creole stew. This kicking combination of plump shrimp, aromatic vegetables, herbs, and spices simmered together in a tomato-based sauce comes together in around 30 minutes.

Why this recipe works

Presenting a piece of Louisianna’s finest, shrimp creole. This dish is packed with layers of complexity, characteristic of Creole cuisine. Juicy shrimp, the holy trinity of celery, onion, and bell peppers sprinkled throughout a robust tomato sauce – it’s obvious why this dish gets the praise it does.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SHRIMP – You will need 1 pound of large raw shrimp that have been peeled, deveined, and have had the tails removed. Frozen shrimp is perfectly fine, just be sure to thaw it before beginning. To thaw shrimp quickly, place them in a ziptop bag and submerge them in a bowl of cold water for around 20 minutes. Do not use warm or hot water.

VEGGIES – The holy trinity of Cajun cuisine includes onions, celery, and bell peppers. You’ll find this trio in the vast majority of Cajun and Creole dishes such as dirty rice or jambalaya.

SAUCE – Fire roasted diced tomatoes add an extra element of heat to this dish, but you can easily substitute with regular diced tomatoes if preferred. Chicken stock plus minced garlic, oregano, thyme, cayenne pepper, and Franks red hot sauce incorporate a ton of flavor to the sauce. This dish is a little spicy, enough to feel it, but not enough to make your mouth hot. You can adjust the hot sauce and cayenne pepper levels however you like.

How to Make Shrimp Creole

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Melt butter in a deep sided skillet over medium-high heat.
2. Add minced garlic, green pepper, celery, and onion. Cook for 2-3 minutes, stirring occasionally.
3. Sprinkle in garlic salt, thyme, and dried oregano. Stir to combine.
4. Add cayenne pepper, hot sauce, and flour. Stir to combine.
5. Pour in chicken stock and canned tomatoes, stir to combine. Add bay leaves.
6. Stir in shrimp and bring the mixture to a boil. Simmer for 3-5 minutes, stirring occasionally.

Frequently Asked Questions & Expert Tips

Shrimp does not take long to cook, which also means it can easily be overcooked. The shrimp will curl and turn opaque with pink and orange hues when it is finished cooking. Overcooked shrimp are rubbery and tough in texture.

Store leftovers in an air-tight container kept in the refrigerator for 2-3 days.

Serving Suggestions

Serve shrimp creole over a bed of fluffy white rice. Garnish with sliced green onions and a lemon wedge. Enjoy warm.

More Related Recipes

• Shrimp Etouffee
• Crawfish Etouffee
• Blackened Shrimp
• Cajun Red Beans and Rice
• Chicken Etouffee

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