Original Post: https://www.evolvingtable.com/shrimp-creole/
Authentic Shrimp Creole Recipe
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.
Servings: 4 servings
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
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.2 tablespoons salted butter, 1 tablespoon olive oil, 3 celery ribs, 1 small sweet onion, 1 green bell pepper, 3 garlic cloves
- 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.1 tablespoon all-purpose flour, 2 teaspoons Cajun seasoning, 1 teaspoon sugar, ½ teaspoon chili powder, ¾ teaspoon salt
- 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.⅓ cup chicken broth, 1 (15-ounce) can crushed tomatoes, 1 tablespoon Worcestershire sauce, 2 bay leaves, 1 teaspoon Tabasco sauce
- 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.1 pound large shrimp
- Remove the bay leaves. Serve over white rice with chopped parsley and additional Tobasco sauce, if desired.4 cups cooked white rice, Chopped flat-leaf parsley
Video
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
Calories: 407kcal | Carbohydrates: 54g | Protein: 21g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 158mg | Sodium: 1289mg | Potassium: 364mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1079IU | Vitamin C: 28mg | Calcium: 103mg | Iron: 1mg
