Authentic Louisiana Shrimp Creole Recipe — Classic Creole Flavor

At a food bloggers’ conference in New Orleans, a panelist summed up the difference between Cajun and Creole cooking with one word: tomatoes. Historically, Creole cuisine—associated with wealthier, urban families—used tomatoes and other ingredients that were less common in more rural, resourceful Cajun cooking. Today those distinctions are more fluid, but tomatoes remain a hallmark of Creole dishes.

Shrimp creole sits somewhere between a gumbo and a jambalaya: it’s a saucy, savory mix of shrimp, diced tomatoes and the Creole “trinity” of onion, bell pepper and celery, seasoned to taste and traditionally ladled over steamed white rice.

Prep the Shrimp and Stock

Begin by peeling and deveining one pound of medium to large shrimp. If you want extra seafood flavor, save the shells and simmer them into a homemade shrimp stock to use in the sauce. Alternatively, use store-bought stock or unsalted chicken stock, but shrimp stock will enhance the dish.

How to Make Shrimp Creole

Melt 2 tablespoons unsalted butter in a large sauté pan or pot over medium heat. Add 3/4 cup chopped onion, one small diced green bell pepper and 1/4 cup diced celery. Sauté until the vegetables are soft, about 5 minutes. Add one minced garlic clove and cook for another 30 seconds.

Stir in 1/2 cup chicken or shrimp stock, 2 tablespoons tomato paste and a 14.5-ounce can of diced tomatoes. Season with 3/4 teaspoon Cajun seasoning, 1/2 teaspoon Italian seasoning and 1 tablespoon chopped fresh parsley. Bring the sauce to a boil, then reduce the heat and simmer for 10 minutes to let the flavors meld.

Add the peeled and deveined shrimp to the simmering sauce and cook until the shrimp are pink and opaque, about 4–5 minutes. Taste and adjust seasoning with salt and pepper. Serve the shrimp creole over hot cooked white rice and garnish with sliced green onions if you like.

Storage, Freezing and Reheating

Storage. Cool leftovers to room temperature, then place in an airtight container and refrigerate within two hours. Use within four days.

Freezing. Freezing cooked shrimp often changes its texture, making it rubbery after thawing and reheating. For best results, avoid freezing this dish.

Reheating. Reheat gently on the stovetop: place the shrimp creole in a saucepan, cover and warm over medium-low heat until heated through. Do not bring it to a boil to prevent the shrimp from overcooking and becoming tough. Microwaving is not recommended for reheating shrimp creole.

Ingredients

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons unsalted butter
• 3/4 cup chopped onion
• 1 small green bell pepper, diced
• 1/4 cup diced celery
• 1 clove garlic, minced
• 1/2 cup chicken or shrimp stock
• 2 tablespoons tomato paste
• 1 (14.5-ounce) can diced tomatoes
• 3/4 teaspoon Cajun seasoning
• 1/2 teaspoon Italian seasoning
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
• Hot cooked white rice, for serving
• 2 green onions, sliced (optional garnish)

Instructions

1. Melt the butter in a large sauté pan or pot over medium heat.
2. Add the onion, bell pepper and celery. Sauté until tender, about 5 minutes.
3. Add the garlic and cook for 30 seconds more.
4. Stir in the stock, tomato paste, diced tomatoes, Cajun seasoning, Italian seasoning and parsley. Bring to a boil, then reduce heat and simmer 10 minutes.
5. Add the shrimp and simmer until pink and opaque, about 4–5 minutes.
6. Season with salt and pepper to taste.
7. Serve over hot rice and garnish with green onions if desired.

Notes

• Nutrition information does not include rice.

Storage. Store leftovers in an airtight container in the refrigerator and consume within four days.

Freezing. Freezing is not recommended because texture changes can make shrimp rubbery after reheating.

Reheating. Reheat slowly on the stovetop over medium-low heat, covered, and avoid boiling to preserve shrimp texture.