Transport yourself to the French Quarter with this authentic Shrimp Creole recipe! Bursting with juicy shrimp, Creole seasonings, and a rich tomato-based sauce, this classic dish is easier to make than you think.
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.
Jump to:
- What makes this easy Shrimp Creole Recipe so yummy
- Ingredients you'll need to make Authentic Shrimp Creole
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More shrimp recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- What to serve with Shrimp Creole
- Frequently asked questions: FAQs
- New Orleans Shrimp Creole Recipe
- 💬 Comments
What makes this easy Shrimp Creole Recipe so yummy
- 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 you'll need to make Authentic Shrimp Creole
- Fresh Shrimp (using Louisiana Shrimp is a plus)
- 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.
Recipe walkthrough: 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.
Recipe variations and substitute ideas
- 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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Necessary gear: 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 I think you'll love
How to store leftovers
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.
Mel's kitchen notes
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.
Frequently asked questions: FAQs
Shrimp etouffee is more of a buttery sauce - without tomatoes. Creole shrimp has a tomato based sauce.
You definitely can, it can save time, but I would make sure to thaw fully first and make sure to pat dry with paper towels as they can give off a lot more fluid if you don't.
Be as creative as you like. I would suggest crab meat, crawfish and maybe a flaky white fish.
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New Orleans Shrimp Creole Recipe
Video
Equipment
Ingredients
- 5 Pounds Large Shrimp Large
- 2 Each Yellow Onions diced
- 2 Ribs Celery diced
- 1 Each Green Bell Pepper diced
- 1 Each Red Bell Pepper diced
- 4 Cloves Garlic minced
- 1 Cup Salted Butter
- ⅓ Cup All Purpose Flour
- 2 Each Bay Leaves
- 15 Ounces Diced Tomatoes and Chilies 1 can
- 30 Ounces Crushed Tomatoes 2 cans
- 1 Tablespoon Granulated Sugar
- 1 Tablespoon Creole Seasoning
- 1 teaspoon Hot Sauce
- 1 teaspoon Worcestershire Sauce
- 5 Each Green Onions chopped
- ¼ Cup Fresh Parsley
Instructions
- Peel and devein the shrimp - saving the heads and peelings. Place the peeled shrimp into the refrigerator.5 Pounds Large Shrimp
- 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.2 Each Yellow Onions, 2 Ribs Celery, 1 Each Green Bell Pepper, 1 Each Red Bell Pepper
- 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.1 Cup Salted Butter
- Add the chopped onions, bell peppers and celery (holy trinity) and cook over a medium heat for about 30 minutes, until nice and soft.2 Each Yellow Onions, 1 Each Green Bell Pepper, 1 Each Red Bell Pepper, 2 Ribs Celery
- Add the garlic and cook another 2 minutes.4 Cloves Garlic
- Add the flour and mix into the vegetables, cooking for another 5 minutes.⅓ Cup All Purpose Flour
- 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.2 Each Bay Leaves, 15 Ounces Diced Tomatoes and Chilies, 30 Ounces Crushed Tomatoes, 1 Tablespoon Granulated Sugar, 1 Tablespoon Creole Seasoning, 1 teaspoon Hot Sauce, 1 teaspoon Worcestershire Sauce
- Add the shrimp, parsley and green onions and mix well. Cover and simmer for 15 minutes.5 Each Green Onions, ¼ Cup Fresh Parsley, 5 Pounds Large Shrimp
- Serve over rice.
Notes
Nutrition
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Kim says
I made shrimp creole tonight using this recipe. it was delicious! The recipe was easy to follow and I had most of the ingredients in my refrigerator and pantry. This will definitely be a dish that I make again and again.