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Overhead image of a plate of New Orleans shrimp creole with a fork on the side.
5 from 1 vote

New Orleans Shrimp Creole

With all the flavors of New Orleans, Louisiana, this New Orleans Shrimp Creole is a Creole recipe with the perfect amount of heat.
Prep Time1 hour
Cook Time1 hour 15 minutes
Total Time2 hours 15 minutes
Servings: 6
Cuisine: Cajun and Creole
Author: Melanie Cagle

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

To shorten the cooking time, you could use store-bought seafood stock or even chicken broth and frozen peeled shrimp. You'll need to allow the shrimp to thaw but this will decrease the cooking time. I'm not going to lie though, it won't be as good 😉

Nutrition

Serving: 1g | Calories: 731kcal | Carbohydrates: 20g | Protein: 94g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 796mg | Sodium: 1306mg | Fiber: 3g | Sugar: 8g
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