Authentic Shrimp Creole Recipe
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5.0
102 reviews
Excellent
Authentic Shrimp Creole Recipe
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If you're craving an authentic Shrimp Creole, this easy one-pot, 45-minute recipe delivers! It starts with a simple roux, then simmers into a rich, subtly spicy tomato sauce loaded with the holy trinity and juicy Gulf shrimp.
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Ingredients
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 3 celery ribs finely diced
- 1 small sweet onion diced
- 1 green bell pepper seeded and diced
- 3 garlic cloves finely minced
- 1 tablespoon all-purpose flour
- 2 teaspoons Cajun Seasoning (see note)
- 1 teaspoon sugar
- ½ teaspoon chili powder
- ¾ teaspoon salt
- ⅓ cup chicken broth
- 1 (15-ounce) can crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon Tabasco sauce optional, plus more for serving
- 1 pound large shrimp peeled, deveined, tails removed
For Serving:
- 4 cups cooked white rice
- chopped flat-leaf parsley optional
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Instructions
- Heat butter and oil in a Dutch oven over medium heat. Add celery, onion, and bell pepper. Cook for 8-10 minutes, or until tender. Add garlic and continue cooking for 1 minute, or until fragrant.
- In a small bowl, whisk together the flour, Cajun seasoning, sugar, chili powder, and salt. Add to the vegetables and cook, stirring constantly, for 1 minute, or until the spices are fragrant and the vegetables are evenly coated.
- Pour in the broth and scrape the bottom of the pot to loosen any browned bits. Add the crushed tomatoes, Worcestershire sauce, bay leaves, and Tobasco sauce, if using. Bring to a boil over high heat and then reduce heat to low. Simmer for 15-20 minutes, stirring occasionally, or until the sauce thickens.
- Increase the heat to medium and add the shrimp. Cook for 4-5 minutes, or until the shrimp are cooked through and begin to curl.
- Remove the bay leaves. Serve over white rice with chopped parsley and additional Tobasco sauce, if desired.
Notes
- *Nutritional information is calculated without any rice.
- Cajun Seasoning: The spice level can vary depending on your blend, but a homemade Cajun seasoning gives you the most control. If you're grabbing from the store, Slap Ya’ Mama or Emeril’s Blackened Seasoning are solid choices. (You may have to adjust the spice level and salt slightly, though.)
- Spice Level: This recipe is a 2/5 on the spice scale. If you'd like to reduce the amount of spice, leave out the Tobasco sauce. To increase, simply add more!
- Storage: Store any leftover Shrimp Creole in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat until warmed through, adding a splash of broth or water if needed to loosen the sauce.
- Freezing: For best results, freeze the sauce without the shrimp in an airtight container for up to 3 months. When ready to enjoy, thaw the sauce in the refrigerator overnight, reheat on the stovetop, and add fresh shrimp to cook through. This prevents the shrimp from becoming rubbery during reheating.
Nutrition Information
Show Details
Calories
407kcal
(20%)
Carbohydrates
54g
(18%)
Protein
21g
(42%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
158mg
(53%)
Sodium
1289mg
(54%)
Potassium
364mg
(10%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1079IU
(22%)
Vitamin C
28mg
(31%)
Calcium
103mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 54g | 18% |
| Protein | 21g | 42% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 158mg | 53% |
| Sodium | 1289mg | 54% |
| Potassium | 364mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1079IU | 22% |
| Vitamin C | 28mg | 31% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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