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The Best New Orleans Shrimp Creole

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4.50 from 159 votes
45 minutes

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 easy shrimp recipe never fails to please!

“Sooooo good! Will be a go-to recipe for me. The flavor was outstanding and that squirt of lemon….chef’s kiss!”

Photo of The Best Shrimp Creole in black bowl with rice garnished with lemon wedges and parsley.

Why This Recipe is a Keeper:

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 shrimp recipe 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!  That’s where I first had Shrimp Creole and this comes mighty close!

Best of all, Shrimp Creole is a super-simple dish!


  • Canola oil
  • Butter
  • Onion
  • Green bell pepper
  • Celery
  • Garlic
  • Cajun seasoning
  • Dried thyme
  • Cayenne pepper
  • Bay leaf
  • Tomato sauce
  • Water
  • Worcestershire
  • Hot, cooked rice (brown or white rice)

How to make Shrimp Creole:

  • Start with the Holy Trinity which is the start of many a creole recipe.  The Holy Trinity in New Orleans cooking is simply onions (mature, not green 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.
Photo of chopped onion, celery and green pepper in a glass bowl.
  • Then, cook the combination in a large skillet along with some garlic over medium heat to melty, soft goodness in some oil and butter.
Photo of onion, celery and green pepper being sauteed in skillet with wooden spoon.
  • It needs to be super melty soft so the flavors of the Holy Trinity really come through!
Close-up photo of onion, celery and green pepper being sauteed in skillet with wooden spoon.
  • Add the New Orleans-inspired seasonings!  Cajun seasoning, thyme, cayenne, bay leaf (or two bay leaves if they’re small)..
  • Some tomato sauce…
  • Worcestershire…
  • Simmer the sauce in the skillet over medium or medium-low heat stirring occasionally.
  • The shrimp (preferably wild-caught American gulf shrimp!) …
Close-up photo of The Best Shrimp Creole in skillet being stirred with wooden spoon.
  • And you have The Best Shrimp Creole…
Close-up photo of The Best Shrimp Creole in skillet being stirred with wooden spoon.


Photo of The Best Shrimp Creole in skillet being stirred with wooden spoon.

Serve with rice and garnish with parsley. Serve some lemon wedges at the table in a small bowl.

Photo of The Best Shrimp Creole in black bowl garnished with lemon wedges and parsley.

The Best Shrimp Creole!

Photo of The Best Shrimp Creole on gray background garnished with lemon and parsley.

Frequently Asked Questions:

What is the difference between Shrimp Etoufee and Shrimp Creole?

Shrimp Creole is a dish of Louisiana Creole origin that has a tomato base.  The other famous New Orleans dish called Shrimp Etouffee has a roux (fat plus flour) base. Both are usually served over rice.

What nationality is Shrimp Creole?

Shrimp Creole originated from southern Louisiana. Creole cooking comes from French, Spanish and African people.

What is Creole sauce made of?

Creole sauce is a flavorful tomato sauce that typically consists of whole, diced, or canned tomatoes, green bell peppers, onions, celery, and traditional spices based on hot peppers.

How many calories are in Shrimp Creole with Rice?

Believe it or not, Shrimp Creole is a pretty healthy dish! One serving with brown rice is under 400 calories according to my nutrition calculator.

Enjoy these other amazing New Orleans-inspired dishes!

The Best Shrimp Creole - Overhead shot in black bowl with rice, garnished with lemon wedges and parsley

The Best New Orleans Shrimp Creole

4.50 from 159 votes

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By: Carol | From A Chef’s Kitchen
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!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Fish and Seafood
Cuisine American
Servings 4
Calories 379 kcal


  • 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 (ribs) 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 large shrimp - 16-20 count, peeled and deveined, 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


  • 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.



MAKE AHEAD:  Get the sauce prepared to the point of adding the shrimp.  Cool and refrigerate.  When ready to serve, get the sauce simmering on the stovetop then add the shrimp and cook through.
TO REHEAT LEFTOVERS:  Place leftovers in a small saucepan and add a little water if sauce has thickened up.  Gently reheat over low heat until steaming and heated through, being careful not to overcook the shrimp.


Serving: 1 | Calories: 379kcal | Carbohydrates: 9g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 701mg | Potassium: 337mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1480IU | Vitamin C: 30mg | Calcium: 103mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

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Recipe Rating


  1. 5 stars
    When I was growing up, my mom would cook our favorite meal for us on our birthdays. Shrimp Creole was my choice on my birthday. Now that I live on an island in the Gulf and can catch our own fresh shrimp, I wanted to make Shrimp Creole. I’ve tried several recipes–even the one my mom said she used–but it was never as good as I remembered. I found your recipe last year and it is my husband’s and my favorite! I can’t handle spicy, but this has just the right amount and kind of heat. We love it and I continue making it time and time again! Thank you!

    1. Hi, Rachel, All I can say is wow! Thank you so much for letting me know how much you enjoy this recipe and that it means so much to you. Means a lot to me!! Thank you again!

  2. I did not make yours exactly. I am creole and my recipe is similar to yours – one addition my family always adds is sautéed okra – that is shrimp creole to me. I recognize not everyone likes okra but it sure makes it THE BEST!!

  3. 5 stars
    I have made this creole several times now. Absolutely love it. So delicious and so easy. Peeling the shrimp is the only thing that takes a little time. I use the Tony Chachere’s Bold seasoning so I don’t add the cayenne.
    Thank you for this great recipe

  4. 5 stars
    Your “best” Shrimp Creole really rocks. It was easy to prepare and super tasty. I didn’t change anything. I’ve shared this recipe with my friends and family. Thanks for posting!

  5. 5 stars
    Was looking for a recipe to make for my father from New Orleans. He always complains that Cajun and creole dishes aren’t spicy enough for him. EVERYONE enjoyed this. In addition to the shrimp, I threw in some unknown (to me) cubed white fish filling up my freezer from one of hubbie’s fishing trips that I didn’t know what to do with, and even that was excellent. Truly a keeper!

  6. For Father’s Day, I asked my husband what dish he wanted me to prepare, so when he said shrimp creole, I scoured the internet reviewing the ingredients and preparation instructions. I decided on your recipe because based on my cooking intelligence and the comments, it seemed to be the best option. Boy, am I glad. The only modification I made was reduced the cayenne by half because I knew my son would call it spicy.
    This is definitely a keeper! Can’t wait to make it again.

    1. Hi, Tania, I can’t even begin to express how much your comment means to me. Thank you so very much!!! So glad you all enjoyed and it helped make your Father’s Day special! Thanks again!

  7. Please I had a receipt for shrimp creole that was on back of can that used ketchup can you please find it for me

    1. Hi, Linda, Thanks for your question. Perhaps do a Google search for your recipe. You may want to try this version instead. Never heard of making Shrimp Creole with ketchup.

  8. I love this recipe! It does pack some heat, so we cut the cayenne and hot sauce a little bit. We also brown andouille sausage slices and serve it with the meal for some extra flavor and meat. I would definitely recommend it. This recipe is a keeper 🙂

      1. I loved the andouille idea. I added it to the skillet with the rest of the ingredients toward the end. The dish was a hit. I will make again. Thanks!!

  9. 5 stars
    So we have made this recipe twice now and love it! We cut the cayenne a little bit since we’re sensitive to the heat, but it comes out wonderful. We actually brown andouille sausage slices in a cast iron skillet and serve it with this for some extra meat and flavor. Strongly recommended!

  10. This I must say is actually authentic. I’m from New Orleans (east) and I grew up eating this from Creole grandmother. I love the ingredients and the chef that posted this is an absolute true chef. Keep it up. Btw I used everything but just added more spice. I like it spicy.

    1. Hi, Jamar, Thank you SO VERY MUCH! I think you just made MY YEAR! So glad you enjoyed and that I have your stamp of approval. I may even frame your comment! Thanks again!

  11. Made this tonight. Absolutely delicious! My mother used to make this occasionally and we always liked it but I had forgotten all about it. Won’t forget again! This is great and husband says awesome too! Thank you!

    1. Hi, Marjorie! Thanks so very much! So glad you and your husband enjoyed. I hope you’re both staying safe and healthy! Thanks again!