This shrimp creole is a classic Louisiana dish that I love making when I want something comforting, bold, and full of flavor. The rich tomato-based sauce, built on onions, celery, and bell peppers, comes together beautifully with tender shrimp and warm spices. I like how it feels special yet simple enough to prepare on a regular evening.
Why You’ll Love This Recipe
I love this recipe because it delivers deep, authentic flavor without being complicated. It doesn’t rely on heavy techniques, yet the result tastes slow-cooked and satisfying. I also like how customizable it is, letting me control the heat level and serve it with simple sides like rice to soak up all that delicious sauce.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 tablespoons canola oil
2 tablespoons butter
1 medium onion, finely chopped
1 green bell pepper, finely chopped
2 celery stalks, finely chopped
3 cloves garlic, minced
2 teaspoons Cajun or Creole seasoning
1 teaspoon dried thyme
¼ teaspoon cayenne pepper (or to taste)
1 bay leaf
1 ½ cups tomato sauce
½ cup water
1 tablespoon Worcestershire sauce
1 ½ pounds large shrimp, peeled and deveined
hot sauce, to taste
salt and black pepper, to taste
2 tablespoons fresh parsley, chopped
lemon wedges, for serving
cooked white rice, for serving
Directions
I start by heating the canola oil and butter together in a large skillet over medium heat. Once melted, I add the onion, bell pepper, and celery and cook them slowly until very soft and fragrant, stirring often.
Next, I add the garlic, Cajun seasoning, thyme, cayenne, and bay leaf, stirring just until the spices release their aroma. I then pour in the tomato sauce, water, and Worcestershire sauce and bring everything to a gentle boil.
I reduce the heat and let the sauce simmer uncovered until it thickens slightly and the flavors blend together. When the sauce is ready, I add the shrimp and cook them briefly, turning once, until they are pink, firm, and fully cooked.
Finally, I season the creole with hot sauce, salt, and black pepper to taste, remove the bay leaf, and finish with fresh parsley. I serve it hot over cooked rice with lemon wedges on the side.
Servings And Timing
This recipe makes about 4 generous servings. I usually spend around 20 minutes preparing the ingredients and about 25 minutes cooking, bringing the total time to roughly 45 minutes.
Variations
I sometimes add extra bell peppers for more sweetness or increase the cayenne when I want more heat. For a heartier version, I occasionally stir in extra vegetables like diced tomatoes or okra. I also like serving it with brown rice or cauliflower rice for a different twist.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm it gently on the stovetop over low heat, adding a small splash of water if the sauce has thickened. I avoid overheating so the shrimp stay tender.
FAQs
Can I make shrimp creole ahead of time?
I like making the sauce in advance and storing it in the refrigerator. When I’m ready to serve, I reheat the sauce and cook the shrimp fresh.
Is shrimp creole very spicy?
I find it moderately spicy, but it’s easy to adjust. I control the heat by changing the amount of cayenne and hot sauce.
What type of shrimp works best?
I prefer large shrimp because they stay juicy and don’t overcook as easily.
Can I freeze shrimp creole?
I freeze the sauce without the shrimp for up to 2 months. When reheating, I add fresh shrimp and cook them just until done.
What should I serve with shrimp creole?
I always serve it over rice, but I also enjoy it with crusty bread or a simple green salad.
Conclusion
This shrimp creole is one of those recipes I keep coming back to because it’s comforting, flavorful, and satisfying every single time. The bold sauce and tender shrimp make it a dish that feels both classic and timeless, and I always enjoy sharing it with family and friends.
This classic Shrimp Creole is a rich, tomato‑based Louisiana dish where tender shrimp simmer in a flavorful sauce built on the Creole “holy trinity” of onions, celery, and bell peppers, seasoned with warm spices and served over rice. It’s comforting, bold, and perfect for a hearty dinner.
Total Time:45 minutes
Yield:4 servings
Ingredients
2 tablespoons canola oil
2 tablespoons butter
1 medium onion, finely chopped
1 green bell pepper, finely chopped
2 celery stalks, finely chopped
3 cloves garlic, minced
2 teaspoons Cajun or Creole seasoning
1 teaspoon dried thyme
¼ teaspoon cayenne pepper (or to taste)
1 bay leaf
1½ cups tomato sauce
½ cup water
1 tablespoon Worcestershire sauce
1½ pounds large shrimp, peeled and deveined
Hot sauce, to taste
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped
Lemon wedges, for serving
Cooked white rice, for serving
Instructions
Heat the canola oil and butter together in a large skillet over medium heat until melted.
Add the chopped onion, bell pepper, and celery. Cook, stirring often, until the vegetables are soft and fragrant.
Stir in the minced garlic, Cajun or Creole seasoning, dried thyme, cayenne pepper, and bay leaf until the spices become aromatic.
Add the tomato sauce, water, and Worcestershire sauce. Bring the mixture to a gentle boil.
Reduce the heat and simmer the sauce uncovered until it thickens slightly and the flavors meld.
Add the shrimp to the sauce and cook briefly, turning once, until they are pink, firm, and fully cooked.
Season with hot sauce (if using), salt, and black pepper to taste. Remove the bay leaf.
Stir in fresh parsley. Serve the shrimp creole hot over cooked white rice with lemon wedges on the side.
Notes
Use extra bell peppers or add diced tomatoes or okra for more texture and flavor.
Adjust the cayenne and hot sauce to control the heat level to your preference.
Serve with brown rice or cauliflower rice for a variation on traditional white rice.
For a deeper flavor, simmer the sauce longer before adding the shrimp.
Leftover sauce freezes well (without shrimp) for up to 2 months; add fresh shrimp when reheating.
