Sharing The Best Shrimp Creole! Friends, this is IT! This New Orleans-inspired dish is one I’ve been making for clients for as long as I’ve been a personal chef and this recipe never fails to please!
It’s always a little scary when you proclaim something to be…. The best! The greatest! The most perfect!
Well, can I just tell you I’ve made this a few times over a 17-year personal chef career?
I’ve been to New Orleans a couple of times and I really love that city. What’s not to love? Food. Character. Architecture. Spirit!
The first time I had Shrimp Creole was on a trip to New Orleans my husband and I took shortly after we married. Visiting New Orleans was something I had always wanted to do and my hubby made it happen. This was also the trip I experienced grits for the first time at a bed and breakfast in Mississippi. It was quite the “Hallelujah!”
Shrimp Creole is a dish of Louisiana Creole origin and has a tomato base. There’s another famous New Orleans dish called Shrimp Etouffee which it shouldn’t be confused with because that dish has a roux base.
Shrimp Creole is a super-simple dish!
How to make Shrimp Creole:
- Start with the Holy Trinity. The Holy Trinity in New Orleans cooking is simply onions, green bell pepper and celery. It’s similar to a French mirepoix which is onions, celery and carrots. However, this has green bell pepper instead of the carrot. With the “Holy Trinity,” you want to keep the ratio approximately the same as a mirepoix: 2 parts onion, 1 part celery and 1 part green bell pepper.
- Then, cook the combination along with some garlic to melty, soft goodness in some oil and butter.
- It needs to be super melty soft so the flavors of the Holy Trinity really come through!
- Add the New Orleans-inspired seasonings! Cajun seasoning, thyme, cayenne, bay leaf…
- Some tomato sauce…
- Worcestershire…
- The shrimp (preferably wild-caught American gulf shrimp!) …
- And you have The Best Shrimp Creole…
EVAAA!
Serve with rice, garnish with parsley and a lemon wedge or two.
The Best Shrimp Creole!
Hope you enjoy these other amazing New Orleans-inspired dishes!
- Low-Carb Jambalaya with Chicken, Shrimp and Sausage
- Baked Catfish Pecan Meuniere with Spicy Sauteed Greens
- Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits
Click to purchase these helpful tools and equipment to make The Best Shrimp Creole: (Affiliate Links)
The Best Shrimp Creole
This New Orleans-inspired dish is one I've been making for clients for as long as I've been a personal chef and this recipe never fails to please!
Ingredients
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1 medium green bell pepper, seeds and membrane removed finely chopped
- 2-3 stalks celery (you want about the same amount as green bell pepper)
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning (or to taste)
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- 1 can (15-ounce) tomato sauce
- 1 cup water (approximately to rinse out the can)
- 1 tablespoon Worcestershire sauce
- 1 pound uncooked peeled and deveined shrimp (16-20 count), tail removed
- Tabasco sauce, to taste
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley plus sprigs for garnish
- Lemon wedges
- Cooked rice, for serving
Instructions
- Heat oil and butter over medium-high heat in a skillet or saute pan. Add the onion, pepper and celery.
- Reduce heat to medium and cook approximately 10-12 minutes or until vegetables are very soft, adjusting heat as necessary so vegetables don't burn.
- Add the garlic, Cajun seasoning, thyme, cayenne pepper and bay leaf. Stir briefly.
- Add the tomato sauce, water and Worcestershire.
- Bring to a boil. Reduce heat to low and simmer uncovered 8-10 minutes or until sauce thickens.
- Stir in the shrimp and cook 1-2 minutes or until just firm.
- Add hot sauce, salt and black pepper to taste.
- Remove bay leaf, sprinkle with parsley and serve immediately with hot, cooked rice and lemon wedges.
Nutrition Information
Yield
4Amount Per Serving Calories 370 Total Fat 15g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 10g Cholesterol 255mg Sodium 2693mg Carbohydrates 30g Fiber 4g Sugar 8g Protein 30g
Myrrh says
Hello! I will make this dish tonight but will add some leftover bratwurst, small l can of tomato sauce and small can of diced fire roasted tomaoes. And since my boyfriend loves pasta, i will serve over fettuccini. I will let you know how it goes! Thanks for the inspiration and the recipe!
Carol says
Hi, Myrrh, Thanks so much and definitely let me know how it turns out!
Gemma says
I bought all the ingredients and my husband made this Shrimp Creole dish tonight. It was delicious and a keeper! Perfectly spicy comfort food that once you get the chopping of vegetables and peeling of shrimp done and in the pan, the flavor really develops!
Carol says
Thanks so much, Gemma! Glad you and he enjoyed!
Tracy says
I have tried several recipes for this dish. I think this one was the best! My boys loved it. Thank you for sharing!
Carol says
Hi, Tracy and thank you so very much! So glad you and your kids enjoyed! 17 years of making this for a variety of personal chef clients was a pretty good indicator I need to share this recipe. Thanks again!
Jeff says
Many of the shrimp recipes on Pinterest don’t mention whether you use uncooked or cooked shrimp. Not everyone is a trained chef and I mean that with all due respect. So please, all you chefs, let us know if uncooked or not. Thanks.
Carol says
Jeff, Thank you SO VERY MUCH for mentioning this and I’m glad you pointed this out! I actually never use precooked shrimp (I like to cook the shrimp myself) but will absolutely clarify my shrimp recipes. Thank you again for bringing this to my attention constructively and kindly. You rock and I hope you enjoy this dish!
Connie Thron says
I made this recipe! It’s excellent! A little too hot for us, so making tonight and will cut down on the heat!
Carol says
Hi, Connie, Thanks so very much! Yes, definitely start with a little bit of heat. You can always add it later and different brands of cayenne pepper are going to vary with the amount of heat because heat can vary from pepper to pepper. Thanks again and so glad you enjoyed! Please stay in touch!
Connie Thron says
I made this shrimp creole. It was great! Making it again tonight, but will double the recipe! I will cut down on the heat a little bit! Loved it!
Leanne | Crumb Top Baking says
I’ve been on such a shrimp kick lately, and the spicier, the better! This looks like a winning dish for dinner!
Carol says
Thanks, Leanne! It’s also pretty easy, too! Hope you enjoy!
Laura says
I think you meant “never fails to please?” Because I’ve tried several of your recipes and they have not ever disappointed.
Carol says
Thanks so much, Laura! Oh my. I was thinking one thing and wrote another! I appreciate it and I appreciate hearing you are enjoying my recipes! Thanks again!