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Shrimp Creole Recipe

American (Cajun/Creole) · Main course · 45 min total

A classic Louisiana dish featuring tender shrimp simmered in a rich, spicy tomato sauce with the holy trinity of onions, bell peppers, and celery. Serve over rice for a comforting meal.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1/2 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (or to taste)
• Salt and black pepper to taste
• 2 bay leaves
• 2 tablespoons chopped fresh parsley
• 2 green onions, sliced
• Cooked white rice for serving

Instructions

1. Heat oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, and celery; cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Stir in diced tomatoes, tomato sauce, chicken broth, Worcestershire sauce, paprika, thyme, oregano, cayenne, salt, black pepper, and bay leaves. Bring to a simmer.
4. Reduce heat to low, cover, and let simmer for 15 minutes, stirring occasionally.
5. Add shrimp to the pot, stir to combine, and cook until shrimp are pink and opaque, about 5-7 minutes.
6. Remove bay leaves. Taste and adjust seasoning if needed.
7. Serve over cooked white rice, garnished with parsley and green onions.

Tips

• For a spicier dish, add more cayenne or a dash of hot sauce.
• Can be made ahead and reheated; flavors deepen overnight.
• Use fresh or frozen shrimp; if frozen, thaw completely and pat dry.
• Serve with crusty bread to soak up the sauce.

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