Make this classic New Orleans Shrimp Creole recipe with juicy shrimp simmered in a bold tomato, bell pepper, and delicious Creole sauce. Ready in under about an hour for a quick, flavorful dinner the whole family will love.
Try a spicy, zesty, delicious taste of New Orleans for dinner this evening. Shrimp Creole is a classic New Orleans recipe; loaded with flavor, it is simple to create, and this is quite possibly the best shrimp Creole you will taste outside of Louisiana.
New Orleans Shrimp Creole Recipe – Easy & Authentic
I posted this recipe over 10 years ago. I got it from a local paper when we were snowbirding in St. Augustine and we took a short trip to New Orleans. Now that we live in the Pensacola area, New Orleans is the closest “big city” to us. We are there at least once a year, though not necessarily in the French Quarter. Anyhoo, this really is an authentic-tasting New Orleans shrimp creole.
This flavorful dish is perfect for dinner any night of the week, and the leftovers are fantastic for lunch the next day. This sauce is amazing! Like all tomato based sauce recipes, it tastes better and better the longer it sits. Oh don’t get me wrong, it is excellent day 1, but it is even better day 2, and better still day 3!
Shrimp Creole is one of the most iconic dishes in New Orleans Creole cuisine. This classic recipe features plump shrimp simmered in a savory tomato sauce that starts with the traditional holy trinity of diced onions, celery, and green bell peppers. The sauce is slowly built with garlic, crushed tomatoes, and carefully blended seasonings. This creates layers of deep, comforting flavor that represent the heart of Louisiana cooking.
What makes an authentic New Orleans Shrimp Creole special is its perfect balance of flavors and textures. The shrimp are added near the end of cooking so they stay tender and juicy rather than tough. It’s a dish that has been passed down through generations of New Orleans families and remains a favorite for both casual weeknight suppers and festive gatherings.
Tips and variations for making this New Orleans Shrimp Creole Recipe:
● This recipe uses fresh shrimp, but you can use frozen raw shrimp. Wild-caught Gulf shrimp are plentiful and cheap in my area, but not always in season. If you purchase peeled, frozen shrimp for this recipe it will save you about 10 minutes of prep time. Thaw the frozen shrimp in cold water and drain completely before flouring.
● When you peel your shrimp before adding them to the pot, keep the shells and make shrimp stock!
● Add some cayenne pepper, Creole seasoning, or Cajun seasoning for a bit more heat.
● If you want to tailor your heat, add some hot sauce after taking your portion.
● You can add cooked chicken to the sauce (put it over spaghetti!), cooked beef (over mashed potatoes), and it is simply delicious. If you are putting in raw beef of chicken, test to make sure it is cooked to done. Hubby has only added cooked chicken to this sauce, so I can’t tell you how long it would take raw poultry or beef to cook in the sauce.
● Store leftovers in an airtight container in the refrigerator for up to three (3) days.
● This can be frozen for up to three (3) months. Freeze without the rice or shrimp. Thaw frozen container in the fridge, and follow directions from step 5 on as listed below.
Other New Orleans-based recipes you might enjoy:
● King Cake Cookies Recipe
● King Cake Recipe: Easy Homemade Mardi Gras Dessert
● Crash and Burn Cocktail Recipe
Other southern food dishes you might like:
● Southern Fried Pork Chops with Country Gravy Recipe
● Easy Baked Southern Cheese Grits Pie Recipe
● Southern Tomato Pie Recipe
Shrimp Creole Recipe Ingredients:
● 3 Tablespoons Olive Oil
● 2 cups Onion, finely chopped
● 1 Celery Stalk, chopped
● 1 cup Green Bell Pepper, chopped
● 8 Garlic Cloves, minced
● 1 (28oz can) Crushed Tomatoes
● 1 (28oz can) Diced Tomatoes
● 2 Bay Leaves
● 1 teaspoon Salt Free Seasoning Blend
● 2 Tablespoons White Sugar
● 1 teaspoon Salt
● 1 teaspoon ground black Pepper
● 1 cup Vegetable Stock
● 2 lbs Raw Fresh Shrimp, peeled
● 4 Tablespoons All-purpose Flour
New Orleans Shrimp Creole Recipe Shrimp Creole Recipe Mise en Place:
● Measuring Cup
● Measuring Spoons
● Cutting Board
● Knife
● Large Pot
● Ziploc Bag
● Spoon
Shrimp Creole Recipe Directions:
1. Heat olive oil in a large pot over medium heat.
2. Add onion, celery, bell pepper, and garlic; sauté until soft.
3. Add crushed tomatoes and diced tomatoes, bay leaves, salt-free seasoning, sugar, salt, pepper, and vegetable stock.
4. Reduce the heat to low, and cook for 30 minutes; cover for the first 20 minutes. Stir occasionally.
5. Place the shrimp and flour in a Ziploc bag; shake to coat, set aside in the refrigerator.
6. Add shrimp to the sauce on the stove after the 30 minutes of cook time are up.
7. Cook an additional 7 to 8 minutes, until the shrimp start to turn pink.
8. Let stand 4 to 5 minutes to allow the shrimp time to cook.
9. Serve over long-grain white rice.
10. Refrigerate leftovers in an airtight container.
New Orleans Shrimp Creole Recipe - Easy & Authentic
New Orleans Shrimp Creole Recipe - Easy & Authentic. Make this classic New Orleans Shrimp Creole recipe with juicy shrimp simmered in a bold tomato, bell pepper, and delicious Creole sauce. Ready in under about an hour for a quick, flavorful dinner the whole family will love.
Ingredients
- 3 Tablespoons Olive Oil
- 2 cups Onion, finely chopped
- 1 Celery Stalk, chopped
- 1 cup Green Bell Pepper, chopped
- 8 Garlic Cloves, minced
- 1 (28oz can) Crushed Tomatoes
- 1 (28oz can) Diced Tomatoes
- 2 Bay Leaves
- 1 teaspoon Salt Free Seasoning Blend
- 2 Tablespoons White Sugar
- 1 teaspoon Salt
- 1 teaspoon ground black Pepper
- 1 cup Vegetable Stock
- 2 lbs Raw Fresh Shrimp, peeled
- 4 Tablespoons All-purpose Flour
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, celery, bell pepper, and garlic; sauté until soft.
- Add crushed tomatoes and diced tomatoes, bay leaves, salt-free seasoning, sugar, salt, pepper, and vegetable stock.
- Reduce the heat to low, and cook for 30 minutes; cover for the first 20 minutes. Stir occasionally.
- Place the shrimp and flour in a Ziploc bag; shake to coat, and set aside in the refrigerator.
- Add shrimp to the sauce on the stove after the 30 minutes of cook time are up.
- Cook an additional 7 to 8 minutes, until the shrimp start to turn pink.
- Let it stand 4 to 5 minutes to allow the shrimp time to cook.
- Serve over long-grain white rice.
- Refrigerate leftovers in an airtight container.
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Le Creuset Enameled Cast Iron Signature Deep Round Oven, 6.5 qt., Marseille
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 256Total Fat: 6gSaturated Fat: 1gUnsaturated Fat: 5gCholesterol: 216mgSodium: 556mgCarbohydrates: 22gFiber: 3gSugar: 9gProtein: 30g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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