Description
This Authentic Shrimp Creole recipe features succulent shrimp simmered in a rich, flavorful tomato-based sauce with a classic blend of Cajun seasonings and aromatic vegetables. Served over fluffy white rice and garnished with fresh parsley, this dish captures the essence of Louisiana Creole cooking in just 45 minutes.
Ingredients
Scale
Vegetables and Aromatics
- 3 celery ribs, finely diced
- 1 small sweet onion, diced
- 1 green bell pepper, seeded and diced
- 3 garlic cloves, finely minced
Sauce and Seasonings
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 2 teaspoons Cajun seasoning
- 1 teaspoon sugar
- ½ teaspoon chili powder
- ¾ teaspoon salt
- â…“ cup chicken broth
- 1 (15-ounce) can crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon Tabasco sauce (optional, plus more for serving)
Main Ingredient
- 1 pound large shrimp, peeled, deveined, tails removed
To Serve
- 4 cups cooked white rice
- Chopped flat-leaf parsley (optional)
Instructions
- Cook veggies: Heat butter and olive oil in a Dutch oven over medium heat. Add the diced celery, onion, and green bell pepper. Cook for 8 to 10 minutes until the vegetables are tender. Add the minced garlic and cook for an additional minute until fragrant.
- Add seasoning: In a small bowl, whisk together the flour, Cajun seasoning, sugar, chili powder, and salt. Stir this mixture into the cooked vegetables and cook for 1 minute, stirring constantly to coat the vegetables and release the aromas of the spices.
- Make sauce: Pour in the chicken broth and use a spatula to scrape up any browned bits from the pot bottom. Add the crushed tomatoes, Worcestershire sauce, bay leaves, and optional Tabasco sauce. Bring the mixture to a boil over high heat, then reduce heat to low and simmer gently for 15 to 20 minutes, stirring occasionally, until the sauce thickens nicely.
- Add shrimp: Increase heat to medium and add the peeled and deveined shrimp to the sauce. Cook for 4 to 5 minutes until the shrimp turn opaque and begin to curl, indicating they are fully cooked.
- Serve: Remove the bay leaves from the sauce. Serve the shrimp creole hot over the cooked white rice. Garnish with chopped flat-leaf parsley and additional Tabasco sauce if desired for extra heat.
Notes
- The Cajun seasoning can be homemade or store-bought. A typical blend includes paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and black pepper.
- For a spicier dish, increase the amount of Tabasco sauce or add cayenne pepper to taste.
- To keep the shrimp super tender, avoid overcooking them. Cook just until they turn pink and curl.
- This dish pairs well with crusty French bread or a simple green salad for a complete meal.
