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Shrimp Creole

Shrimp Creole
   

Bring a little soulful heat to the kitchen with this hearty shrimp creole stew. This kicking combination of plump shrimp, aromatic vegetables, herbs, and spices simmered together in a tomato-based sauce comes together in around 30 minutes.

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Skillet of Shrimp Creole with a spoon in it
 

 

Why this recipe works

Presenting a piece of Louisianna’s finest, shrimp creole. This dish is packed with layers of complexity, characteristic of Creole cuisine. Juicy shrimp, the holy trinity of celery, onion, and bell peppers sprinkled throughout a robust tomato sauce – it’s obvious why this dish gets the praise it does. 

Close up photo of a spoonful of Shrimp Creole in a skillet
 

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredients for Shrimp Creole
 

Ingredient Info and Substitution Suggestions

SHRIMP – You will need 1 pound of large raw shrimp that have been peeled, deveined, and have had the tails removed. Frozen shrimp is perfectly fine, just be sure to thaw it before beginning. To thaw shrimp quickly, place them in a ziptop bag and submerge them in a bowl of cold water for around 20 minutes. Do not use warm or hot water.

VEGGIES – The holy trinity of Cajun cuisine includes onions, celery, and bell peppers. You’ll find this trio in the vast majority of Cajun and Creole dishes such as dirty rice or jambalaya.

SAUCE – Fire roasted diced tomatoes add an extra element of heat to this dish, but you can easily substitute with regular diced tomatoes if preferred. Chicken stock plus minced garlic, oregano, thyme, cayenne pepper, and Franks red hot sauce incorporate a ton of flavor to the sauce. This dish is a little spicy, enough to feel it, but not enough to make your mouth hot. You can adjust the hot sauce and cayenne pepper levels however you like.

 

How to Make Shrimp Creole

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

  1. Melt butter in a deep sided skillet over medium-high heat.
  2. Add minced garlic, green pepper, celery, and onion. Cook for 2-3 minutes, stirring occasionally.cooking celery, green pepper, and onion in a skillet with butter
  3. Sprinkle in garlic salt, thyme, and dried oregano. Stir to combine.adding spices to skillet of green pepper, onion, and celery
  4. Add cayenne pepper, hot sauce, and flour. Stir to combine.pouring hot sauce and spices into skillet of green pepper, onion, and celeryadding flour to skillet of cajun holy trinity and spices
  5. Pour in chicken stock and canned tomatoes, stir to combine. Add bay leaves.pouring chicken stock into skillet of shrimp creoleadding fire roasted tomatoes to shrimp creolebay leaves in skillet with shrimp creole
  6. Stir in shrimp and bring the mixture to a boil. Simmer for 3-5 minutes, stirring occasionally.cooking shrimp into tomato sauce in a skilleteasy shrimp creole in a skillet
 

Frequently Asked Questions & Expert Tips

How do you know when shrimp is done cooking?

Shrimp does not take long to cook, which also means it can easily be overcooked. The shrimp will curl and turn opaque with pink and orange hues when it is finished cooking. Overcooked shrimp are rubbery and tough in texture.

How do you store leftover shrimp creole?

Store leftovers in an air-tight container kept in the refrigerator for 2-3 days.

 
Shrimp Creole on a bed of rice

 
 

Ingredients

  • 4 Tablespoons unsalted butter
  • 1 Tablespoon minced garlic
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 Tablespoon garlic salt
  • 2 Tablespoons dried thyme
  • 1 Tablespoon dried oregano
  • 2 teaspoons cayenne pepper
  • 2 Tablespoons Franks red hot sauce
  • 1 Tablespoon all purpose flour
  • 1 ½ cups chicken stock
  • 14 ounces fire roasted tomatoes canned
  • 3 bay leaves
  • 1 pound large raw shrimp peeled, deveined, tails removed
  •  

Before You Begin

  • This dish is a little spicy, enough to feel it, but not enough to make your mouth hot. You can adjust the hot sauce and cayenne pepper levels however you like.
  • Frozen shrimp is perfectly fine, just be sure to thaw it before beginning. To thaw shrimp quickly, place them in a ziptop bag and submerge them in a bowl of cold water for around 20 minutes. Do not use warm or hot water.
  • Fire roasted diced tomatoes add an extra element of heat to this dish, but you can easily substitute with regular diced tomatoes if preferred.

Instructions

  • Melt butter in a deep sided skillet over medium high heat.
  • Add minced garlic, green pepper, celery, and onion. Cook for 2-3 minutes, stirring occasionally.
  • Sprinkle in garlic salt, thyme and dried oregano. Stir to combine.
  • Add cayenne pepper, hot sauce, and flour. Stir to combine.
  • Pour in chicken stock and canned tomatoes, stir to combine. Add bay leaves.
  • Stir in shrimp and bring mixture to a boil. Simmer for 3-5 minutes, stirring occasionally.
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