Authentic Shrimp Creole Recipe
User Reviews
5
Authentic Shrimp Creole Recipe
Description
The Authentic Shrimp Creole recipe begins by gently cooking diced celery, onion, and green bell pepper in butter and olive oil until tender. Garlic is added briefly to infuse flavor, followed by a seasoned flour mix containing Cajun seasoning, sugar, chili powder, and salt. This mixture cooks just enough to coat the vegetables and release aromas.
Chicken broth, canned crushed tomatoes, Worcestershire sauce, bay leaves, and optional Tabasco sauce are added to the pot and simmered until thickened, forming a robust creole sauce. Shrimp are then added and cooked until they curl and become opaque, ensuring a tender texture that won’t dry out.
The dish is served hot over cooked white rice, garnished with fresh parsley to add brightness. The level of spiciness can be adjusted by varying the amount of Tabasco sauce. This classic creole balances a savory tomato base with aromatic vegetables and seafood.
Leftovers keep refrigerated for up to three days and should be reheated gently with added liquid to maintain sauce consistency. The creole sauce itself freezes well without shrimp, which can be cooked fresh after thawing to prevent toughening.
Ingredients
- 2 tablespoons butter salted
- 1 tablespoon olive oil
- 3 celery finely diced, ribs
- 1 sweet onion diced, small
- 1 green bell pepper seeded and diced
- 3 garlic finely minced, cloves
- 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 crushed tomatoes 15-ounce can
- 1 tablespoon Worcestershire sauce
- 2 bay leaf
- 1 teaspoon Tabasco sauce optional, plus more for serving
- 1 pound Shrimp peeled, deveined, tails removed, large
For Serving:
- 4 cups white rice cooked
- parsley optional, flat-leaf, chopped
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
- The spice level can be adjusted by omitting or increasing Tabasco sauce according to taste.
- Leftovers should be stored in the refrigerator and reheated gently with added broth or water to restore sauce consistency.
- Freeze the creole sauce without shrimp for up to three months; add fresh shrimp when reheating to avoid rubbery texture.
- Use a homemade or store-bought Cajun seasoning blend, adjusting salt and heat levels as needed.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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