📝 About This Recipe
A cornerstone of Louisiana home cooking, Shrimp Creole is a vibrant, tomato-based masterpiece that balances the sweetness of the Gulf with the 'Holy Trinity' of Cajun aromatics. Unlike its cousin Etouffée, this dish is defined by its bright, zesty tomato sauce and a sophisticated heat that lingers pleasantly on the palate. It is a soulful, comforting meal that captures the essence of the French Quarter in every spoonful.
🥗 Ingredients
The Seafood
- 2 pounds Large Shrimp (peeled and deveined, tails on or off per preference)
- 1 tablespoon Creole Seasoning (divided use)
The Holy Trinity and Aromatics
- 3 tablespoons Unsalted Butter
- 1 large Yellow Onion (finely diced)
- 1 large Green Bell Pepper (diced)
- 2 stalks Celery (finely diced)
- 4 cloves Garlic (minced)
The Sauce Base
- 28 ounces Crushed Tomatoes (high-quality canned)
- 2 tablespoons Tomato Paste
- 1.5 cups Seafood Stock (or chicken stock as a substitute)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Hot Sauce (Louisiana-style, adjust to taste)
- 1 teaspoon Dried Thyme
- 2 pieces Bay Leaves
- 1/4 teaspoon Cayenne Pepper (optional for extra heat)
For Serving
- 4 cups Long-Grain White Rice (cooked and hot)
- 1/2 cup Green Onions (thinly sliced)
- 1/4 cup Fresh Parsley (chopped)
👨🍳 Instructions
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1
Toss the raw shrimp in a medium bowl with 1.5 teaspoons of the Creole seasoning. Cover and refrigerate while you prepare the sauce base.
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2
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat until foaming.
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3
Add the diced onion, bell pepper, and celery (the 'Holy Trinity'). Sauté for about 8-10 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent.
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4
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
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5
Add the tomato paste to the center of the pot. Cook for 2-3 minutes, stirring constantly, to 'toast' the paste; it should turn a deep brick red.
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6
Pour in the crushed tomatoes, seafood stock, Worcestershire sauce, hot sauce, dried thyme, bay leaves, and the remaining Creole seasoning.
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7
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 25-30 minutes. The sauce should thicken slightly and the flavors will meld together beautifully.
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8
Taste the sauce. Adjust the seasoning with more salt, pepper, or hot sauce if desired. Remove and discard the bay leaves.
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9
Gently fold the seasoned shrimp into the simmering sauce. Cook for 5-7 minutes, or just until the shrimp are pink, opaque, and curled into a 'C' shape.
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10
Immediately remove the pot from the heat to prevent the shrimp from overcooking and becoming rubbery.
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11
Stir in half of the chopped green onions and parsley for a burst of fresh color and flavor.
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12
To serve, place a generous mound of hot white rice in a shallow bowl and ladle the Shrimp Creole over the top. Garnish with the remaining herbs.
💡 Chef's Tips
Always use wild-caught Gulf shrimp if available for the most authentic flavor and texture. Don't rush the simmering of the tomato sauce; this step is crucial for removing the raw metallic taste of the tomatoes. If the sauce becomes too thick, splash in a little more seafood stock to reach your desired consistency. To avoid rubbery shrimp, add them only at the very end and watch for the moment they turn opaque. If you prefer a darker, richer flavor, you can start by making a 'blonde roux' with equal parts flour and butter before adding the vegetables.
🍽️ Serving Suggestions
Serve with a side of buttery, toasted French bread to soak up every drop of the sauce. A crisp, cold glass of Sauvignon Blanc or a light Pilsner cuts through the spice perfectly. Pair with a simple green salad with a sharp vinaigrette to balance the richness of the Creole. For an extra kick, provide extra bottles of Crystal or Tabasco hot sauce at the table. Finish the meal with a classic New Orleans dessert like bread pudding or beignets.