Shrimp Creole
Bring the bold, flavorful heart of Louisiana to your kitchen with this quick and easy Shrimp Creole recipe. Ready in just 30 minutes and made all in one pot!
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Servings: 5
Notes
Ingredients
- 4 tablespoons butter
- 1 large onion, diced
- 1 celery rib, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon thyme
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 tablespoon flour
- 1 (15 oz) can diced tomatoes or 1¼ cups fresh peeled & diced tomatoes
- 1 cup chicken stock
- 2 bay leaves
- Hot pepper sauce (like Tabasco), to taste
- 2 pounds large uncooked shrimp (about 32)
- 6–8 cups hot cooked rice, for serving
- 2 green onions, chopped (for garnish)
Instructions
- Sauté the Vegetables:
In a large skillet over medium heat, melt the butter. Add the onion, celery, bell pepper, and garlic. Cook until the vegetables are lightly browned. - Add Seasonings:
In a small bowl, mix together the thyme, salt, black pepper, cayenne, and flour. Stir into the sautéed vegetables and cook for about 2 minutes. - Deglaze & Simmer:
Stir chicken stock, diced tomatoes, bay leaves, and hot sauce. Lower the heat and simmer for 20–25 minutes, stirring occasionally. - Cook the Shrimp:
Remove the bay leaves. Add the shrimp and cook until they turn pink, about 3–4 minutes. - Serve:
Spoon the Shrimp Creole over hot rice and garnish with chopped green onions.
- Add cooked bacon or sausage for extra flavor.
- Make it Chicken Creole by swapping shrimp for chicken.
- Create a Seafood Creole by adding scallops or white fish like haddock.
- Substitute catfish for shrimp for a Southern twist.
- Try serving over mashed potatoes or pasta instead of rice.
- You can prepare the sauce ahead of time without the shrimp. Refrigerate for 1–2 days, then reheat and add shrimp just before serving.
- Freeze the cooked sauce (without shrimp) in a freezer-safe bag or container for up to 2–3 months. Thaw, simmer, and then add shrimp, cooking just until they turn pink.