Classic Shrimp Creole - My Kitchen To Yours

Shrimp Creole! - Let me introduce you to this 30-minute one-pan dish that rivals restaurant quality. Complex flavors, easy to make, loaded with flavor, and cooked with tons of spices and vegetables for maximum flavor.

Shrimp Creole Recipe - A Classic Southern Dish!

If you love shrimp, get ready to fall in love with shrimp creole. I first fell in love with this dish the very first time I tasted it 4 years ago, and it has been a favorite in my home ever since. This simple dish is a great meal any night of the week. 

Having spent years perfecting my Creole dishes, from jambalaya to gumbo, I have learned that the soul of this cuisine is about its layers of flavor and fresh ingredients. This Shrimp Creole recipe brings all of that together. It’s rich, comforting, and exactly what Creole food should taste like.

Over the years, I have made this recipe for family dinners, friends, and cozy nights at home. After testing and tweaking it more times than I can count, I’m glad to finally share my go-to Shrimp Creole recipe. The one that gets rave reviews every single time!

I will walk you through the key steps, including building the perfect 'holy trinity' base, to ensure your Shrimp Creole turns out perfect! You will impress yourself and your family with this hearty, flavorful dish that tastes like it came straight from a New Orleans kitchen.

If you are not a fan of seafood, you can replace the shrimp with chicken, sausage, or tofu for a vegetarian twist. 

What is Shrimp Creole?

Shrimp Creole is a flavorful dish that comes from New Orleans, where Creole cuisine was born. This style of cooking blends French, Spanish, African, and Caribbean influences, creating bold and colorful meals.

The dish features shrimp cooked in a tomato-based sauce, seasoned with garlic, herbs, and the “holy trinity” of Creole cooking: onions, celery, and bell peppers. It’s usually served over white rice, making it hearty and satisfying.

Shrimp Creole is a tomato-based stew made with plump shrimp simmered in a savory sauce of tomatoes, garlic, and the iconic “holy trinity” of Louisiana cooking: onions, celery, and bell peppers. The result is a bright, bold, and slightly spicy dish that’s typically served over fluffy white rice, allowing the sauce to soak in beautifully.

Where does shrimp creole originate from?

Shrimp creole is a dish that originated in Louisiana. It’s considered to be one of the most famous dishes of Louisiana cuisine and can be found in both rural and urban parts of the state.

Creole cuisine got its name from les créoles, which was a term used to describe French and Spanish settlers in New Orleans and their descendants. 

What is Shrimp Creole sauce made of?

Shrimp creole is a spicy and flavorful Creole-style cuisine that uses shrimp as the main ingredient. It also typically includes tomatoes, bell peppers, onions, and other ingredients. 

The shrimps are cooked in a flavorful broth full of spices like paprika, thyme, oregano, and cayenne. Plus, loads of vegetables like onions and peppers add even more flavor to the dish. It is usually served over rice.

How It’s Different from Gumbo and Étouffée

While Shrimp Creole shares some ingredients with dishes like gumbo and étouffée, it stands apart in key ways:

• Gumbo is more like a soup or stew thickened with a dark roux and often includes okra and a combination of meats or seafood. It has a deeper, smokier flavor and a thinner consistency.
• Étouffée is typically thicker and creamier, made with a lighter roux and often features crawfish or shrimp smothered in sauce.
• Shrimp Creole, on the other hand, is brighter and tomato-forward, with a spiced but not overly heavy sauce. It’s a perfect entry point into Creole cooking for those who love bold flavor without the intensity of a dark roux.

Why My Shrimp Creole Recipe Works

• Perfect Balance of Flavors: This recipe brings together sweet tomatoes, savory aromatics, and just the right touch of spice. The onions, celery, and bell peppers lay the flavorful base, while smoked paprika and cayenne add warmth without overwhelming the dish.
• Proper Simmering Time: One thing I’ve learned in Creole cooking is that good flavor takes time. Letting the sauce simmer slowly allows everything to come together beautifully. It’s worth the wait. I promise!
• Using Quality Ingredients: I always use fresh shrimp when I can, and I don’t cut corners on the tomatoes either. Good quality canned tomatoes make a big difference in richness and depth.
• One-Pot Ease: As a busy cook, I love meals that come together in one pot. This recipe is simple to make, easy to clean up, and still feels like something special when you serve it.

How to make shrimp creole 

• Cook down the base: In a large skillet, add the onions, bell peppers, and celery. Cook them down until they are soft. Add in the garlic and cook for about one minute. Once the garlic starts to smell fragrant, add the tomato paste and cook everything together for 30 seconds. 
• Add in the spice: Toss in the jalapeño, paprika, thyme, oregano, cayenne, salt, and black pepper. Stir it all up and cook until fragrant, about 1 minute. 
• Create a broth: Add the chicken broth to the pan and let it deglaze. Add in the crushed tomatoes, Worcester sauce, and bay leaves. Let the broth simmer for about 20 minutes on medium heat. 
• Add in the shrimp: Add the shrimp into the broth and let them cook until pink, about 3-4 minutes. 
• Rice time: Serve the shrimp over white rice and garnish with green onion. If desired, add in additional hot sauce or top with a squeeze of fresh lemon. 

Ingredients for making shrimp creole:

• Shrimp: Use large (21/25 count) raw shrimp, peeled and deveined. Tail-on or off is up to you. I prefer fresh shrimp when available, but high-quality frozen shrimp (thawed properly) works great too.
• The Holy Trinity (Onion, Celery, Green Bell Pepper): This trio is the heart of Creole cooking. I dice them finely so they melt into the sauce and build a strong aromatic base.
• Tomatoes: I like to use a mix of crushed tomatoes and tomato paste for extra depth and richness. You can also use canned diced tomatoes if you like more texture in the sauce.
• Cajun or Creole Seasoning: You can add your seasonings individually, buy the store-bought, or make the spice mix yourself. I always reach for my homemade Cajun seasoning or Creole seasoning. It’s fresher, more flavorful, and easy to adjust based on your heat preference.
• Chicken or Seafood Broth: Low-sodium broth gives you more control over the salt level. If I have time, I love making a quick shrimp stock using the shells for even more flavor.
• Garlic + Herbs: Fresh garlic, dried thyme, oregano, and bay leaves round out the flavor beautifully. Simple but effective.
• Fresh Lemon Juice & Parsley: A squeeze of lemon at the end brightens up the dish, and chopped parsley adds a nice fresh finish. Don’t skip these final touches—they really bring it all together.

How spicy is shrimp creole?

The traditional dish packs a punch heat from the jalapeños and cayenne pepper; however, the heat can easily be adjusted to your liking. If you are a fan of spicy foods, top the dish with hot sauce or use spicier peppers like serrano or habaneros. If spice isn’t your thing, leave the jalapeño out of the dish completely and reduce the amount of cayenne. 

Shrimp creole vs Jambalaya

Shrimp creole is cooked on its own, and the mixture is simmered to its desired degree of thickness and served over rice which is prepared separately and used as a bed for the creole mixture. On the other hand, Jambalaya is cooked in the same pot as the rice.

How long can you keep shrimp creole in the refrigerator?

It will last up to 3-4 days in the refrigerator in an airtight container when properly stored.

Can you freeze cooked shrimp Creole?

Yes, it freezes so well.

What type of shrimp to buy

I will suggest using fresh shrimps; however, since it is almost impossible to get fresh shrimps from the local grocery store, I will strongly suggest that you get the frozen shrimps in the frozen seafood aisle of your grocery store thaw and use as desired. 

Useful Tips:

Fresh or frozen shrimp: I suggest using fresh shrimp if you have access to it. Frozen shrimp works well too because when shrimps are freshly caught, they are processed and frozen almost immediately. However, the ones that sit on the ice in the store are not the best option because they are not the freshest. Often, they have been thawed and left to sit on the ice all day or even for a couple of days.

Don’t Overcook Your Shrimp!: This is the most important tip: add the shrimp at the very end of cooking and let them simmer just until they turn pink and curl—about 5–7 minutes. Overcooked shrimp turn rubbery fast, so resist the urge to throw them in early!

Control the Spice Level: Everyone’s heat tolerance is different. I use just enough cayenne to warm things up without overpowering the dish. You can easily dial it back for a milder version or add more if you love a kick. Want more control? Add hot sauce at the table!

The Power of Simmering: Letting the sauce simmer slowly is what really brings this dish to life. It allows the tomatoes, veggies, herbs, and spices to come together into one rich, deep flavor. The longer the simmer (within reason), the better the taste.

Make-Ahead Friendly: You can make this ahead of time! The sauce actually tastes better the next day. Just wait to add the shrimp until you are ready to serve, so they stay tender and juicy. Reheat the sauce, then finish with the shrimp.

Garnish: A sprinkle of fresh parsley or green onions adds brightness and a pop of color. I also love a squeeze of lemon juice just before serving to balance the richness of the dish.

More seafood recipes 

Seafood is a favorite in my house and is always a good choice. Here are some of my favorite shrimp dishes to give a try after making shrimp creole. 

• Shrimp and Grits 
• Chicken Shrimp And Sausage Gumbo
• Jambalaya Pasta
• Spicy Jambalaya with chicken and andouille sausage
• Easy Cajun Shrimp Pasta
• Shrimp Cake with Avocado-Cilantro Dipping Sauce

Notes:

1. I'm not a fan of using thickening slurry for my creole sauce so I simmer it down till I get my desired consistency. Also, I add 6oz of tomato paste to the recipe which also helps in thickening the sauce.
2. If using slurry to thicken the sauce (½ tablespoon flour plus ¼ cup water) be sure to stir it in a little at a time so that the sauce will not end up too thick.
3. I love to use my homemade shrimp stock or chicken stock for my shrimp creole depending on what I have on hand. Although I prefer shrimp stock because it has more flavor. If you like to make your own shrimp stock as I do, feel free to check out the recipe here.

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