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Classic Shrimp Creole

Close-up of vibrant Shrimp Creole served over fluffy white rice, garnished with fresh parsley.
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Make this classic, flavorful Shrimp Creole with a rich, tomato-based sauce. This recipe is straightforward and delivers authentic Louisiana taste.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (8 ounce) can tomato sauce
  • 1 cup chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (or more to taste)
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/4 cup chopped fresh parsley
  • Cooked white rice, for serving

Instructions

  1. Heat the olive oil in a large skillet or Dutch oven over medium heat.
  2. Add the chopped onion, bell pepper, and celery. Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the diced tomatoes, tomato sauce, and chicken broth. Stir to combine.
  5. Add the oregano, thyme, cayenne pepper, and bay leaf. Season with salt and pepper. Bring the sauce to a simmer.
  6. Reduce the heat to low, cover, and let the sauce simmer for 15 minutes, stirring occasionally.
  7. Add the peeled and deveined shrimp to the simmering sauce. Cook for 3 to 5 minutes, or until the shrimp are pink and cooked through. Do not overcook.
  8. Remove and discard the bay leaf. Stir in the fresh parsley.
  9. Serve the Shrimp Creole immediately over hot cooked white rice.

Notes

  • For a thicker sauce, remove the lid during the last 5 minutes of simmering the sauce before adding the shrimp.
  • Adjust the cayenne pepper amount based on your preference for heat.
  • You can substitute frozen shrimp, just thaw them completely before adding them to the sauce.

Nutrition

Find it online: https://magazinemeal.com/shrimp-creole-classic-recipe/