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!
The inspiration behind this recipe:
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!
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
- 12 Recipes for Fat Tuesday!
The Best Shrimp Creole
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 (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
- ½ 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
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.
Video
Notes
Nutrition
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.
Teresa says
The best! I would not change a thing. Packed with flavor.
Barbara says
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
Peggy says
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!
Barb SantaMaria says
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!
Tania says
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.
Carol says
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!
Linda says
Please I had a receipt for shrimp creole that was on back of can that used ketchup can you please find it for me
Carol says
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.
Haley says
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 🙂
Carol says
Hi, Haley, Thanks so much and glad you enjoyed! Love that you serve with some andouille on the side. Thanks again!
Jeff Solliday says
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!!
Carol says
Thanks so much, Jeff! Glad you and yours enjoyed!
Haley T. says
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!
Jamar says
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.
Carol says
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!
Marjorie says
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!
Carol says
Hi, Marjorie! Thanks so very much! So glad you and your husband enjoyed. I hope you’re both staying safe and healthy! Thanks again!