Description

Shrimp Creole is a Louisiana favorite featuring juicy shrimp simmered in a rich, zesty tomato sauce with bell peppers, onions, celery, and Creole spices. Served over fluffy white rice, it’s a comforting, hearty dish full of bold Cajun-Creole flavor.

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 small onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1/2 cup tomato sauce
1 tablespoon tomato paste
1/2 cup chicken broth or seafood stock
1 teaspoon Worcestershire sauce
1 1/2 teaspoons Creole seasoning (like Tony Chachere’s or homemade)
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for heat)
1 lb raw shrimp (peeled and deveined)
Salt and black pepper, to taste
Cooked white rice, for serving

Optional garnish: chopped green onions or fresh parsley

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Instructions

In a large skillet or Dutch oven, heat olive oil and butter over medium heat.
Add onion, bell pepper, and celery. Sauté for 5–7 minutes until soft.
Stir in garlic and cook for another 30 seconds.
Add diced tomatoes, tomato sauce, tomato paste, broth, Worcestershire, Creole seasoning, paprika, and cayenne. Bring to a simmer.
Reduce heat to low and simmer uncovered for 15–20 minutes, until thickened slightly.
Stir in the shrimp and cook for 4–5 minutes, or until pink and opaque.
Taste and adjust seasoning with salt and pepper as needed.
Serve hot over rice and top with green onions or parsley if desired.

Notes

Use large or jumbo shrimp for best texture.

Make it spicier by adding hot sauce or more cayenne.

Serve with crusty bread to soak up that sauce!