Description
This Authentic Shrimp Creole recipe is a flavorful, classic Southern dish featuring succulent shrimp cooked in a richly spiced tomato-based sauce with aromatic vegetables. Perfect for a hearty dinner, it’s served over fluffy white rice and easily customizable with spicy Tabasco sauce to taste.
Ingredients
Scale
Vegetables and Aromatics
- 3 celery ribs, finely diced
- 1 small sweet onion, diced
- 1 green bell pepper, seeded and diced
- 3 garlic cloves, finely minced
Seafood
- 1 pound large shrimp, peeled, deveined, tails removed
Liquids and Sauces
- 1/3 cup chicken broth
- 1 (15-ounce) can crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Tabasco sauce (optional, plus more for serving)
Fats and Oils
- 2 tablespoons salted butter
- 1 tablespoon olive oil
Dry Ingredients and Spices
- 1 tablespoon all-purpose flour
- 2 teaspoons Cajun seasoning
- 1 teaspoon sugar
- 1/2 teaspoon chili powder
- 3/4 teaspoon salt
- 2 bay leaves
To Serve
- 4 cups cooked white rice
- Chopped flat-leaf parsley (optional)
Instructions
- Sauté Aromatics: Heat the butter and olive oil in a Dutch oven over medium heat. Add the diced celery, sweet onion, and green bell pepper. Cook for 8-10 minutes until the vegetables are soft and fragrant. Stir in the minced garlic and sauté for 1 additional minute until fragrant.
- Make the Spice Mixture: In a small bowl, whisk together the all-purpose flour, Cajun seasoning, sugar, chili powder, and salt. Sprinkle this mixture over the sautéed vegetables and stir constantly for about 1 minute to coat the veggies and help develop flavor.
- Add Liquids and Simmer: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot for extra flavor. Stir in the crushed tomatoes, Worcestershire sauce, bay leaves, and Tabasco sauce if using. Bring the mixture to a boil over high heat, then reduce to low and let it simmer for 15-20 minutes, stirring occasionally, until the sauce thickens and all flavors meld together.
- Cook the Shrimp: Increase the heat back up to medium. Add the shrimp to the sauce and cook for 4-5 minutes, stirring occasionally, until the shrimp turn pink, are cooked through, and begin to curl.
- Finish and Serve: Remove the bay leaves from the pot. Spoon the shrimp creole over hot cooked white rice and garnish with chopped flat-leaf parsley. Serve with additional Tabasco sauce on the side if desired.
Notes
- You can adjust the heat level by varying the amount of Tabasco sauce added or served on the side.
- Use freshly peeled and deveined shrimp for best flavor and texture.
- Serve immediately for the best texture, as shrimp can become rubbery if overcooked or reheated.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour alternative.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern, Cajun
