Shrimp Creole, a Louisiana favorite, is certain to become a favorite in your house, too.
I’ll never forget the first time I went to New Orleans; I ate my way through that fabulous city because I wanted to taste as much as I could of the incredible Louisiana cuisine. I ate beignets at the famous Cafe du Monde, gumbo at the legendary Commander’s Palace, and Bananas Foster at Brennan’s, where this iconic dessert was invented. But my absolute favorite dish, that I admit I ordered more than once during this trip, was Shrimp Creole.
I haven’t been back to New Orleans in a while, but now I make Shrimp Creole at home all the time. It couldn’t be easier and takes very little time, partly because shrimp cooks so fast! My whole family loves the tender shrimp drenched in that mildly spicy but deeply flavored sauce, made from a combination of stewed tomatoes, tomato sauce, and chicken stock, giving it a velvety richness that is just scrumptious. Make this dish and you might find yourself shouting out that Creole saying, Laissez les bons temps rouler: Let the good times roll!
The basis for nearly every Louisianian savory dish is a mix of sauteed onions, green bell peppers, and celery; it is so revered in Creole cooking that they call it the Holy Trinity. It’s usually the first thing to be cooked in these recipes because then the flavors infuse the entire dish as the other ingredients are added, and that is definitely what happens in this Shrimp Creole. You will not believe the depth of flavor this dish achieves once the Holy Trinity meets the sauce and the shrimp.
Shrimp Creole is traditionally served over Rice because rice is the perfect grain for soaking up all of that vibrant sauce. But there is also something very special about ladling Shrimp Creole over a scoop of Mashed Potatoes!
Creole Vs Cajun Cooking
Louisiana has a rich culinary history based on two cuisines: Creole and Cajun. Both kinds of cooking developed their flavors and techniques from a mix of many cultures, including African, Native American, Spanish, French, and Caribbean, so they were doing fusion cooking long before that word became part of the modern culinary lexicon (around the 1980s). Creole and Cajun also share many dishes of the same name (gumbo, jambalaya, etouffee), but each has very distinct characteristics.
Creole dishes, like the recipe we are using here, are known for their use of tomatoes, whereas Cajun dishes generally aren’t. Although in our Shrimp Creole, we are using a cornstarch slurry instead of the traditional roux (a mix of fat and flour cooked down and used to flavor and thicken sauces), Creole roux is most often made with butter and flour, whereas Cajun roux usually uses lard or oil and flour. The type and level of seasonings differ between the two cuisines, as well: Creole Seasoning is made with dried herbs while Cajun Seasoning is made mostly with dried ground peppers. As a result, Cajun dishes are generally spicier than their Creole counterparts.
Ingredients
- 1 tablespoon olive oil
- 1 green bell pepper, diced
- 1/2 cup onion, diced
- 2 celery spears, diced
- 3 garlic cloves, minced
- 1 can (14 1/2 ounces) stewed tomatoes
- 1 can (8 ounces) tomato sauce
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1 tablespoon Worcestershire sauce
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon cornstarch
- 1 tablespoon water
How to Make Shrimp Creole
Step 1: In a medium-sized skillet over medium-high heat, add the olive oil. Once hot, add the diced bell pepper, onion, and celery. Cook until the vegetables are tender, about 5 minutes.
Step 2: Stir in the stewed tomatoes, tomato sauce, chicken broth, chili powder, and Worcestershire sauce. Bring the mixture to a simmer.
Step 3: Add the shrimp to the skillet, cover, and let simmer for 5-7 minutes until the shrimp are pink and cooked through.
Step 4: In a small bowl, mix together the cornstarch and water to create a slurry. Stir this into the skillet and cook for an additional 1-2 minutes to thicken the sauce.
FAQs & Tips
How do I store Shrimp Creole?
Shrimp Creole can be stored in an airtight container in the refrigerator for up to 2 days and in the freezer for up to 4 months, as long as you haven’t used frozen shrimp in the recipe (thaw frozen Shrimp Creole overnight in the fridge before reheating).
Why can’t you freeze Shrimp Creole if you used previously frozen shrimp in the recipe?
Freezing any dish made with previously frozen shrimp causes changes in the shrimp’s taste and texture (and not in good ways!), and slightly decreases the nutritional value, as well.
This recipe sounds delicious, but we don’t eat shrimp
Not to worry! You can replace the shrimp with cubed chicken breast. Cook the chicken through in some oil first and then add it in Step 3. You can also make this recipe vegan/vegetarian by replacing the shrimp with cubes of baked tofu and using vegetable stock instead of chicken stock.
Serving Suggestions
If you want to make a classic Southern meal starring Shrimp Creole, serve up some Fried Green Tomatoes and Jenny’s Cornbread on the side, with a big pitcher of Southern Sweet Tea and some delectable Pecan Pralines for dessert. Or try this famous dessert, Homemade King Cake. This cake is traditionally served on Mardi Gras and it’s made with a tiny plastic baby inside, which symbolizes Jesus as Mardi Gras–or Fat Tuesday–celebrates the last day before Lent begins; whoever gets the slice with the tiny baby is said to have luck and prosperity for the year, and they are also obliged to host the following year’s Mardi Party! But you can serve this delicious cake whenever you want, with or without the plastic baby!
Shrimp Creole is also a perfect dish to serve on a party buffet. You can keep the Southern theme going with a Mardi Gras-inspired Cheeseboard some Buttermilk Biscuits, and this Creamy Corn Casserole. If that’s too much “South” for you, serve Air Fryer Zucchini Chips and some Roasted Brussels Sprouts to add some crispy, crunchy textures and some greens to your menu. This is a dinner party I would love to attend!
Shrimp Creole
Ingredients
- 1 tablespoon olive oil
- 1 green bell pepper diced
- 1/2 cup onion diced
- 2 celery spears diced
- 3 garlic cloves minced
- 1 can stewed tomatoes 14.5 ounces
- 1 can tomato sauce 8 ounces
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1 tablespoon Worcestershire sauce
- 1 pound large shrimp peeled and deveined
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- In a medium-sized skillet over medium-high heat, add the olive oil. Once hot, add the diced bell pepper, onion, and celery. Cook until the vegetables are tender, about 5 minutes.
- Stir in the stewed tomatoes, tomato sauce, chicken broth, chili powder, and Worcestershire sauce. Bring the mixture to a simmer.
- Add the shrimp to the skillet, cover, and let simmer for 5-7 minutes until the shrimp are pink and cooked through.
- In a small bowl, mix together the cornstarch and water to create a slurry. Stir this into the skillet and cook for an additional 1-2 minutes to thicken the sauce.
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