If you happen to’re craving an genuine Shrimp Creole, this straightforward one-pot, 45-minute recipe delivers! It begins with a easy roux, then simmers right into a wealthy, subtly spicy tomato sauce loaded with the holy trinity and juicy Gulf shrimp. Serve it over a mattress of white rice for a dish worthy of your subsequent Mardi Gras celebration!
*This recipe has been re-tested and the recipe revised as of February 10, 2025.
Having lived in Texas my complete life and spending each childhood vacation visiting my grandparents in Slidell, Louisiana, I do know precisely what good Cajun and Creole meals tastes like.
And this genuine Shrimp Creole recipe delivers all these daring, wealthy flavors you’d anticipate from a well-known New Orleans restaurant.
With its wealthy tomato base, a kick of Cajun seasoning, and a contact of roux for thickness (don’t let it intimidate you—it’s really SUPER easy to make!) You’ll get to benefit from the flavors of Louisiana with this straightforward, one-pot recipe any night time of the week AND in a mere 45 minutes!
For extra Cajun and Creole flavors, attempt Blackened Salmon, Shrimp and Sausage Gumbo, On the spot Pot Jambalaya and Shrimp and Grits.
Elements You’ll Want
- Shrimp: For the most effective taste, go along with wild-caught, contemporary Gulf shrimp if you’ll find them. A 20/24 depend (which means 20-24 shrimp per pound) is good for constant dimension and a juicy, tender chew. Be certain that they’re peeled and deveined, with tails eliminated if you happen to choose.
- Butter & Olive Oil: A mixture of salted butter and olive oil provides wealthy taste and helps create the bottom on your roux, a basic Cajun method that thickens and deepens the sauce.
- Flour: Only a tablespoon of all-purpose flour is all it is advisable to make that buttery roux, giving the sauce its signature thickness.
- The Holy Trinity: No genuine Shrimp Creole is full with out this Cajun taste base—diced celery, inexperienced bell pepper, and candy onion.
- Cajun Seasoning: The spice stage can range relying in your mix, however a home made blackened Cajun seasoning offers you probably the most management. If you happen to’re grabbing from the shop, Slap Ya’ Mama or Emeril’s Blackened Seasoning are stable selections. (You’ll have to regulate the spice stage and salt barely, although.)
- Crushed Tomatoes: Use plain crushed tomatoes (not Italian-seasoned) to maintain the flavors authentically Cajun with out competing herbs.
- Worcestershire Sauce & Tabasco: These add layers of savory, tangy depth and slightly warmth. Add additional Tabasco if you happen to like issues spicy!
- Sugar: Appears slightly odd, however a teaspoon helps steadiness out the acidity of the tomatoes.
Find out how to Make Shrimp Creole
Please see the recipe card beneath for extra detailed ingredient quantities and directions.
Step 1: Cook dinner the Holy Trinity.
Warmth butter and oil in a Dutch oven over medium warmth. Add diced celery, onion, and bell pepper, and cook dinner for 8-10 minutes till tender. Stir in garlic and cook dinner for 1 extra minute till aromatic.
Step 2: Make the roux and add the Cajun seasonings.
In a small bowl, whisk collectively flour, Cajun seasoning, sugar, and chili powder. Sprinkle over the cooked greens and stir continually for 1 minute till spices are aromatic and greens are effectively coated.
Step 3: Simmer the Sauce.
Pour within the broth, scraping the underside of the pot to loosen any browned bits. Add crushed tomatoes, Worcestershire sauce, bay leaves, and Tobasco (if utilizing). Convey to a boil over excessive warmth, then scale back to low and simmer for 15-20 minutes till the sauce thickens.
Step 4: Add the Shrimp.
Enhance the warmth to medium and add the shrimp. Cook dinner for 4-5 minutes, stirring sometimes, till the shrimp are pink, opaque, and start to curve.
Step 5: Serve and Get pleasure from.
Take away bay leaves and serve the Shrimp Creole over white rice. Garnish with contemporary parsley and an additional sprint of Tabasco, if desired.
FAQs
Shrimp Creole has a tomato-based sauce and is spicier with extra of a Cajun affect, whereas Shrimp Étouffée is usually made with a roux-based, gravy-like sauce and has a extra delicate, buttery taste.
Sure! Simply ensure to completely thaw and pat them dry earlier than cooking. This helps the shrimp soak up the seasoning and cook dinner evenly with out turning into watery.
Historically, it has a little bit of a kick from the Cajun seasoning and non-compulsory Tabasco. You may simply modify the spice stage through the use of much less sizzling sauce or a milder Cajun mix.
The flour creates a lightweight roux that thickens the sauce because it simmers. If it’s nonetheless too skinny after simmering, let it cook dinner uncovered for a couple of additional minutes, or stir in a cornstarch slurry.
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Warmth butter and oil in a Dutch oven over medium warmth. Add celery, onion, and bell pepper. Cook dinner for 8-10 minutes, or till tender. Add garlic and proceed cooking for 1 minute, or till aromatic.
2 tablespoons salted butter, 1 tablespoon olive oil, 3 celery ribs, 1 small candy onion, 1 inexperienced bell pepper, 3 garlic cloves
In a small bowl, whisk collectively the flour, Cajun seasoning, sugar, chili powder, and salt. Add to the greens and cook dinner, stirring continually, for 1 minute, or till the spices are aromatic and the greens are evenly coated.
1 tablespoon all-purpose flour, 2 teaspoons Cajun seasoning, 1 teaspoon sugar, ½ teaspoon chili powder, ¾ teaspoon salt
Pour within the broth and scrape the underside of the pot to loosen any browned bits. Add the crushed tomatoes, Worcestershire sauce, bay leaves, and Tobasco sauce, if utilizing. Convey to a boil over excessive warmth after which scale back warmth to low. Simmer for 15-20 minutes, stirring sometimes, or till the sauce thickens.
⅓ cup hen broth, 1 (15-ounce) can crushed tomatoes, 1 tablespoon Worcestershire sauce, 2 bay leaves, 1 teaspoon Tabasco sauce
Enhance the warmth to medium and add the shrimp. Cook dinner for 4-5 minutes, or till the shrimp are cooked by way of and start to curve.
1 pound massive shrimp
Take away the bay leaves. Serve over white rice with chopped parsley and extra Tobasco sauce, if desired.
4 cups cooked white rice, Chopped flat-leaf parsley
- *Dietary info is calculated with none rice.
- Cajun Seasoning: The spice stage can range relying in your mix, however a home made Cajun seasoning offers you probably the most management. If you happen to’re grabbing from the shop, Slap Ya’ Mama or Emeril’s Blackened Seasoning are stable selections. (You’ll have to regulate the spice stage and salt barely, although.)
- Spice Stage: This recipe is a 2/5 on the spice scale. If you happen to’d like to scale back the quantity of spice, miss the Tobasco sauce. To extend, merely add extra!
- Storage: Retailer any leftover Shrimp Creole in an hermetic container within the fridge for as much as 3 days. Reheat gently on the stovetop over low warmth till warmed by way of, including a splash of broth or water if wanted to loosen the sauce.
- Freezing: For finest outcomes, freeze the sauce with out the shrimp in an hermetic container for as much as 3 months. When able to take pleasure in, thaw the sauce within the fridge in a single day, reheat on the stovetop, and add contemporary shrimp to cook dinner by way of. This prevents the shrimp from turning into rubbery throughout reheating.
Energy: 407kcal, Carbohydrates: 54g, Protein: 21g, Fats: 11g, Saturated Fats: 4g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 4g, Trans Fats: 0.2g, Ldl cholesterol: 158mg, Sodium: 1289mg, Potassium: 364mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1079IU, Vitamin C: 28mg, Calcium: 103mg, Iron: 1mg
Vitamin info is mechanically calculated, so ought to solely be used as an approximation.
