recipe

Shrimp Creole: the mouthwatering recipe for a classic Louisiana dish

Total time: 30 Min
Difficulty: Low
Serves: 6 people
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Ingredients
Butter
4 tbsp
large onion, diced
1
rib celery, diced
1
green bell pepper, diced
1
Garlic, minced
2 cloves
salt
1/2 tsp
Thyme
1/2 tsp
Black pepper
1/2 tsp
Cayenne pepper
1/2 tsp
Flour
1 tbsp
Dry white wine
1/3 cup
Diced tomatoes
1 15-oz can
Chicken stock
1 cup
Bay leaves
2
hot pepper sauce to taste
large uncooked shrimp
2 lb
hot cooked rice for serving
6 to 8 cups
green onions, chopped for garnish
2

With its rich, spicy sauce and an incredible savory flavor, shrimp creole is an amazing, irresistible dish you can serve up for dinner for any occasion. With its spicy, tomatoey sauce and perfectly cooked pink shrimp, Louisiana shrimp creole is quick and easy enough to make as a delicious weeknight dinner, yet tastes impressive enough to serve for special occasions.

It's similar to etouffee and jambalaya with a few key differences. Shrimp etouffee has a thicker, darker gravy, while jambalaya sees the rice cooked in the same pot, rather than separately.

Shrimp creole is a hearty, comfort food dish that is great for any occasion. This is one recipe your friends and family will be begging you to share!

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Shrimp Creole Ingredients

Shrimp creole is packed with loads of flavorful ingredients.

You'll need the “ creole holy trinity” of onions, celery, and bell peppers.

Hot sauce, black pepper, and cayenne pepper had a kick of heat to the dish, while tomatoes and chicken stock form the bulk of the sauce.

You can use fresh or frozen shrimp, however, fresh shrimp will always make a tastier shrimp creole.

Finally, you'll also need some hot cooked rice, and some spring onions to add a pop of crunchy green.

How to Make Shrimp Creole 

To make the best shrimp creole at home, saute the onion, celery, bell pepper, and garlic for several minutes until they turn light brown. Combine thyme, salt, pepper, cayenne, and flour in a bowl. Stir the spices into the vegetables and cook for a couple of minutes. Add the wine into the pan and scrape the bottom of the pan to deglaze it.

Mix in the broth, tomatoes, bay leaves, and hot sauce, then simmer the sauce for 20 to 25 minutes. Next, stir in the shrimp and cook them for a few minutes, until they turn pink and opaque – don't overcook them! Serve the shrimp creole with hot rice and garnish with chopped green onions.

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What to Serve with Louisiana Shrimp Creole

Shrimp creole tastes great when served with a side of garlic bread, dinner rolls, crusty bread, and a light green salad.

Shrimp Creole Variations

There are loads of delicious ingredients you can add to your shrimp creole or use instead of shrimp. Try catfish, crawfish, chicken, bacon, sausage, or fish.

Can You Make Shrimp Creole Ahead of Time?

You can absolutely make shrimp creole ahead of time. If you make it ahead, it'll actually be even tastier! Just make the sauce according to the recipe, but wait to add the shrimp (or other protein) until it's time to serve it.

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Tips for the Best Louisiana Shrimp Creole

Use a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay.

If you don't want to use white wine, leave it out or substitute it for extra chicken broth or non-alcoholic wine.

If you're on a keto diet, you can swap regular rice out for cauliflower rice.

You can use seafood broth or vegetable broth if you'd rather not use chicken broth.

How to Store Shrimp Creole

Keep your shrimp creole in an airtight container and refrigerate it for up to 2 to 3 days.

Can You Freeze Shrimp Creole?

Of course! Make the creole sauce but don't add in the shrimp. You can freeze the sauce for 2 to 3 months. When you're ready to enjoy it, reheat the sauce, then add in the shrimp and cook until they're opaque and pink.

Instructions

Melt butter in a skillet. Add in onion.

Add in celery, bell pepper, and garlic, sauteing for several minutes until lightly brown.

Combine thyme, salt, pepper, cayenne, and flour in a bowl.

Stir the spices into the onions and cook for another 2 to 3 minutes.

Pour the wine into the skillet to deglaze.

Mix.

Stir in the chicken stock.

Add the bay leaves.

Add the tomatoes, and hot sauce.

Lower the heat and simmer for 20 to 25 minutes.

Take out the bay leaves. Stir in the shrimp.

Cook for 3 to 4 minutes, until pink and opaque.

Serve with hot rice and garnish with chopped green onions.

Notes

Don't overcook the shrimp. They'll wind up rubbery and unpleasant. The shrimp are done cooking as soon as they turn pink and are no longer translucent.

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