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Shrimp Creole
5 from 30 votes

Shrimp Creole

Shrimp Creole is a classic Louisiana dish combining medium to large shrimp with a rich, spicy tomato-based sauce loaded with diced onions, celery, and bell pepper. The sauce is thickened with a bit of flour and infused with Cajun seasoning, Worcestershire, and hot sauce, creating a well-rounded, savory flavor profile. Simmering the shrimp briefly ensures they stay tender. Served over steamed white rice, this dish offers a hearty, comforting meal with a touch of heat.

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 4
Calories: 292 kcal
Course: Main Course
Cuisine: Cajun

Ingredients

  • 3 tablespoons butter
  • 1/2 cup onion finely diced
  • 1/2 cup celery finely diced
  • 1 green bell pepper finely diced
  • 2 teaspoons garlic minced
  • 1 tablespoon all-purpose flour
  • 14 1/2 ounce can diced tomatoes do not drain
  • 8 ounce can tomato sauce
  • 1 cup seafood broth or chicken broth
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons Cajun seasoning
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 teaspoons hot sauce or to taste
  • 1 1/2 pounds Shrimp medium to large
  • 1/4 cup green onions sliced, plus more for garnish if desired
  • 2 tablespoons parsley chopped, plus more for garnish if desired, fresh
  • white rice steamed, for serving

Instructions

    Cup of Yum
  1. Melt the butter in a large pot over medium heat.
  2. Add the onion, bell pepper and celery to the pot. Cook for 5-6 minutes, stirring occasionally, until vegetables are tender.
  3. Add the garlic and cook for 30 seconds. Add the flour and cook for 1 minute, stirring constantly.
  4. Stir in the tomatoes, tomato sauce, broth, bay leaf, salt, pepper, Cajun seasoning, Worcestershire sauce and hot sauce.
  5. Bring the mixture to a simmer. Cook for 20 minutes, stirring occasionally, or until sauce has started to thicken.
  6. Add the shrimp and cook for 5 minutes, or until shrimp is pink and opaque.
  7. Stir in the green onions and parsley. Garnish with additional herbs if desired, then serve immediately with rice.

Notes

  • Use larger shrimp (26-30 or 31-40 count) to avoid overcooking and maintain texture.
  • Store leftovers in the refrigerator for up to two days and reheat gently on the stove over low heat.
  • Adjust spiciness by adding more hot sauce to taste as this recipe has medium heat.

Nutrition Information

Calories 292kcal (15%) Carbohydrates 22g (7%) Protein 13g (26%) Fat 12g (18%) Saturated Fat 7g (35%) Cholesterol 31mg (10%) Sodium 756mg (32%) Potassium 414mg (9%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 3931IU (79%) Vitamin C 39mg (43%) Calcium 74mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 292

% Daily Value*

Calories 292kcal 15%
Carbohydrates 22g 7%
Protein 13g 26%
Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 31mg 10%
Sodium 756mg 32%
Potassium 414mg 9%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 3931IU 79%
Vitamin C 39mg 43%
Calcium 74mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.