Description
Shrimp Creole is a classic Louisiana dish featuring tender shrimp simmered in a rich, spicy tomato sauce with onion, celery, and bell pepper, served over steamed white rice for an authentic taste of New Orleans.
Ingredients
- 1 1/2 pounds large raw shrimp, peeled and deveined
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken or seafood stock
- 2 tablespoons butter
- 2 tablespoons flour
- 2 tablespoons vegetable oil
- 1 tablespoon Worcestershire sauce
- 1-2 teaspoons hot sauce
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Cajun or Creole seasoning
- 2 tablespoons fresh parsley, chopped
- Steamed white rice, for serving
Instructions
- Heat vegetable oil and butter in a large pot over medium heat. Whisk in flour and stir constantly to make a light brown roux.
- Add chopped onion, celery, and bell pepper. Sauté until softened, about 5-7 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add diced tomatoes, tomato paste, stock, Worcestershire sauce, hot sauce, bay leaf, salt, pepper, and Creole seasoning. Bring to a simmer.
- Let the sauce cook for 20-30 minutes, stirring occasionally, until thickened and flavorful.
- Add shrimp and cook for 5-7 minutes, until shrimp are pink and cooked through.
- Remove the bay leaf, garnish with chopped parsley.
- Serve hot over a bed of steamed white rice.
Notes
- Add diced andouille sausage for extra smoky flavor.
- Use green onions as an additional garnish for freshness.
- Add a splash of white wine for deeper flavor.
- Adjust heat by using more or less hot sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days.