This New Orleans Shrimp Creole recipe is hands-down the best you will ever taste. Full of tasty shrimp, a homemade broth and Louisiana spices this recipe will be one you always come back to.
Any Creole recipes tend to have a tomato base and this Creole shrimp is no different.
We like to pull this recipe any time it's shrimp season (we live by the Gulf) - and shrimp is abundant.
In development of this recipe, there are many versions out there - a lot of which differ greatly. However, the base recipe still remains - Tomatoes, holy trinity, seasonings.
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❤️ Why you'll love it
- If you cook a shrimp Creole like I do in this recipe, you will not be disappointed. It's a true labor of love and preparing that shrimp stock before-hand really enhances the flavor of the sauce.
- However, if you want to speed things up you can always use a store-bought seafood stock and use frozen peeled shrimp - naturally, it won't be as good - but it will be quicker.
- You can make this dish as spicy (or not) as you like. This recipe gives a little kick, but not too much that the kids don't eat it. Add more or less hot sauce as you prefer.
- New Orleans cooking is some of the world's best. If you've ever been to southern Louisiana - you know what I'm talking about.
🧅 Ingredients
- Fresh Shrimp
- Water
- Yellow Onions
- Celery
- Green Bell Pepper
- Red Bell Pepper
- Garlic
- All Purpose Flour
- Tomatoes and Chilies (Rotel)
- Crushed Tomatoes
- Worcestershire Sauce
- Granulated Sugar
- Creole Seasoning
- Salted Butter
- Bay Leaves
- Green Onions
- Fresh Parsley
- Hot Sauce
See recipe card at the bottom of this post for quantities.
🥣 Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Peel the shrimp reserving the peelings.
- Step 2: Add the peelings, plus the tops and tails to the onions, bell peppers, celery and green onions. Add to a pot, fill with water and simmer for 1 hour.
- Step 3: Melt butter over medium-high heat.
- Step 4: Add the diced onions, bell peppers and celery. Cook for 30 minutes, or until softened.
- Step 5: Add garlic and cook another 2 minutes.
- Step 6: Add the flour and stir to combine. Cook another 5 minutes.
- Step 7: Add the tomatoes, rotel, Worcestershire Sauce, sugar, 3 cups of strained shrimp stock, Creole seasoning, hot sauce and bay leaves. Cover and simmer for 1 hour.
- Step 8: Add the shrimp, green onions and parsley and simmer (covered) for another 15 Minutes.
Hint: Make sure the shrimp have been totally patted dry. Otherwise, they'll add a lot of unwanted fluid to the recipe.
🔄 Substitutions and Variations
- Seafood Stock - use store-bought seafood stock instead of making your own.
- Chicken broth - or chicken stock - this will also work, in a pinch. It won't be as good though.
- Cajun Seasoning - this could be used in place of the Creole Seasoning.
- Frozen Shrimp - you could use these already peeled - to save time.
- Tomato Paste - to add more of a tomato base.
- Fresh Tomatoes - instead of canned - for a more fresh sauce.
- White Wine - to balance the sauce out.
- Cayenne Pepper - to add some heat.
- Lemon Juice - to add some acid and a little tang.
- Sweet Onion - in place of the yellow onion.
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🔌 Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I like to use my extra large Enameled Cast Iron Skillet (Dutch Oven) for this recipe. I have an affiliate link in the recipe card below for more information.
📘 More Shrimp Recipes
- Shrimp Étouffée
- Creole Shrimp and Grits
- Texas Roadhouse Grilled Shrimp Recipe
- Louisiana Seafood Gumbo Recipe
🧊 Storage
Store the leftovers in an airtight container in the refrigerator for up to 3 days.
As long as the shrimp were not already frozen before, you could freeze this recipe too, for another day. Store in a freezer safe container for up to 3 months.
💡 Tips
Expert Tip: There will still be a lot of shrimp stock remaining. You should add to a ziplok bag and freeze for use another time.
🍚 What To Serve With Shrimp Creole
Traditionally, this recipe is served on a bed of boiled or steamed white rice. You could offer a salad on the side, or some garlic bread.
You could totally serve Shrimp Creole over mashed potatoes though. I've done it and it was delicious! Sometimes you need to change things up when you're eating leftovers.
If you are avoiding the white rice, you could totally use brown rice if you prefer, or even cauliflower rice.
👩🍳 FAQs
Shrimp etouffee is more of a buttery sauce - without tomatoes. Creole shrimp has a tomato based sauce.
Creole sauce is a tomato base, cooked down with the holy trinity of bell peppers, onion and celery with Creole seasonings.
Cajun food typically is more gravy based - brown foods. Creole foods more often than not have more of a tomato base.
Traditionally, served on white rice, with perhaps some garlic bread on the side. You could also eat it on mashed potatoes or even pasta.
If you’ve tried this New Orleans Shrimp Creole Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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New Orleans Shrimp Creole
Video
Equipment
Ingredients
- 5 lb Fresh Shrimp Large
- 2 Yellow Onions diced
- 2 Celery Ribs diced
- 1 Green Bell Pepper diced
- 1 Red Bell Pepper diced
- 4 Garlic Cloves minced
- 1 Cup Salted Butter
- ⅓ Cup All Purpose Flour
- 2 Large Bay Leaves
- 1 10oz Can Diced Tomatoes and Chilies
- 2 15oz Cans Crushed Tomatoes
- 1 Tablespoon Granulated Sugar
- 1 Tablespoon Creole Seasoning
- 1 teaspoon Hot Sauce
- 1 teaspoon Worcestershire Sauce
- 5 Green Onions chopped
- ¼ Cup Chopped Parsley
Instructions
- Peel and devein the shrimp - saving the heads and peelings. Place the peeled shrimp into the refrigerator.
- Add the shrimp peelings (and heads) to a large pot. Chop the tops and tails from the green onions, bell peppers, onions and celery and add to the pot with the shrimp peelings. Fill with water (about 11 cups I got). Bring to a boil, cover and simmer for one hour.
- While the shrimp stock is cooking you can work on the next steps. Add the butter to a large heavy bottomed skillet. Add medium-high heat.
- Add the chopped onions, bell peppers and celery (holy trinity) and cook over a medium heat for about 30 minutes, until nice and soft.
- Add the garlic and cook another 2 minutes.
- Add the flour and mix into the vegetables, cooking for another 5 minutes.
- Strain the shrimp stock and add 3 cups to the skillet, along with the canned tomatoes, Worcestershire sauce, hot sauce, sugar, seasonings and bay leaves. Cover and simmer for 1 hour, stirring every so often so it doesn't stick.
- Add the shrimp, parsley and green onions and mix well. Cover and simmer for 15 minutes.
- Serve over rice.
Notes
Nutrition
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Gary Cooper says
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