New Orleans Shrimp Creole is one of the most delicious dishes you'll find served in New Orleans and throughout South Louisiana. Plump Gulf Shrimp simmered in a rich and tangy tomato-based sauce with tons of Creole seasonings and spices ladled over rice. Here’s Sweet Daddy D’s no-angst way to make this delicious Creole recipe at home. It's guaranteed to become an instant family favorite.
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Classic Creole Cuisine
Traditional Shrimp Creole recipes have origins in French, Spanish, and West African cuisines. The heart of the recipe is a classic Sauce Creole, a simple sauce utilizing locally available ingredients, like Creole tomatoes and the Trinity along with traditional Creole seasonings. It was natural for Creole cooks to take advantage of the abundance of succulent fresh Gulf Shrimp in making this ionic Creole dish. Creole, as well as Cajun recipes, are often characterized as spicy, but that is somewhat misleading. South Louisiana dishes are usually well seasoned, often blending layers of flavor that result in a subtle but distinctive mild spiciness without the overriding heat.
What are the Keys to Make this Recipe Work?
- Don't overcook your shrimp! The focal point of this recipe is the fresh Gulf Shrimp. Frozen shrimp are also a good choice, assuming the shrimp have been properly frozen when the shrimp are fight harvested. Add the shrimp in the last 5 minutes of cooking for best results.
- Another important factor is using Shrimp Stock, if available, and if not, substitute Chicken Stock.
- Finally, a touch of lemon juice and lemon slices supply just a touch of complexity to the dish. The acidity of the fresh tomatoes and the lemon is countered by the butter and sugar to give the flavor profile some balance.
Here's What You Need
Key ingredients in New Orleans Shrimp Creole. A complete list with quantities can be found in the Recipe Card below:
What size shrimp should I use? This recipe works well with medium shrimp, but small as well as large shrimp work very well. Check out the article What Size Shrimp Do Need? to learn more about how shrimp are sized.
Note on the Shrimp: This recipe calls for two pounds of fresh shrimp. If you buy shrimp with the head and shell on, you should buy at least 3 pounds. This way you will net 2 pounds after peeling. Make sure to save the heads and shells to make stock.
Note on the Shrimp Stock: I developed this recipe using my Homemade Shrimp Stock. You can substitute commercial seafood stock or homemade or commercial chicken stock.
Note on the tomatoes: I developed this recipe using canned peeled whole plum tomatoes. You can use fresh tomatoes if they are very ripe. Peel and de-seed fresh tomatoes before using.
Note on Salt: Most commercial Creole seasoning contains lots of salt, so keep that in mind when using it. This recipe was developed with salt-free creole seasoning (my very own Le Bon Papa Creole Seasoning; No Salt, No MSG). The stock and butter may also contain salt, so make sure to taste it before adding more.
Equipment
Here is some of the equipment I used in making this recipe:
This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.
Here's What You Do
First...you have a beer. Let's make this recipe fun and easy by starting out in the right frame of mind. To do that, pop open a beer while you read the recipe all the way through. Lots of ingredients and lots of steps? It’s really a lot simpler than you imagine and basic preparation will reduce the angst of tackling this classic. Once you know what you need and what you will do with each ingredient, perform your mise en place and you'll be ready to go!
Mise en place
Prior to starting to cook, prepare all the ingredients and gather the equipment.
To prepare the shrimp: Peel and devein, fresh shrimp. Defrost frozen shrimp. Rinse shrimp in cold water, then pat the shrimp dry with paper towels, place the shrimp in a bowl and toss with Creole seasoning; set them aside.
Tomatoes: Drain the can of whole tomatoes in a strainer or colander placed over a bowl. Using your hand, crush the whole tomatoes right in the strainer and let them drain while you continue your prep. Reserve the liquid. Open the can of tomato sauce and set it aside.
Rough-chop the Trinity (onions, bell peppers, and celery) and place them together in a bowl. I like to use a coarse chop on the vegetables.
Chop the green onions and the garlic and place each in a separate bowl.
Squeeze a lemon juice through a strainer into a ramekin, slice the other lemon, and set the slices in the ramekin with the juice.
Measure and place into separate ramekins: sugar, Worcestershire, and AP flour.
Pour the shrimp stock (or substitute) into a measuring cup and mix the Herb and Spice Blend in a small bowl.
First Layer of Flavor
What happens in this step? The first layer of flavor starts by sautéing the Trinity in butter. Garlic and seasonings are added to create the first layer of the flavor profile. A thickening roux is developed by adding AP flour into the vegetables. Follow these simple steps to provide the base on which we'll build the sauce.
Note on the roux: A traditional roux made by cooking equal amount of four and fat provides thickening as well as color. In this recipe, we add flour to the fat and vegetables as an effective thickener without adding color.
1) Melt the butter in a Dutch oven over medium heat.
2) Add the Trinity to the butter once bubbly.
3) Saute the Trinity for about 15 to 20 minutes, stirring often, until they are well on the way to caramelization.
4) Add the garlic and half of the Herb and Spice Blend (not the bay leaves yet). Mix well.
5) Add about ⅔ of the green onions. Save the remaining green onions to put on top when you serve. Keep sautéing that for another 2 or 3 minutes.
6) Sprinkle the flour into the sautéed veggies and mix it well. This will serve to thicken the sauce as it cooks. Stir for 2 or 3 minutes while the flour taste cooks out.
Make the sauce
What happens in this step? The next layer of flavor is the creation of a sauce. Tomatoes and stock are combined with aromatics and other seasonings to start building that unique taste. A slow simmer draws out the best of each ingredient, melding those various flavors into one. Here are the steps to make the sauce.
7) Mix in the crushed tomatoes (reserving the excess liquid) and the tomato sauce.
8) When it starts to simmer add half of the remaining Herb and Spice Blend (so that's ¾ of the total so far), both bay leaves, the sugar, and the Worcestershire sauce. Stir to blend everything together.
9) Add the lemon juice, lemon slices, and about 1 cup of the stock. (Reserve the remaining stock in case it gets too thick later).
10) Once it reaches a heavy simmer, turn down the heat to a low simmer for about 30 minutes, uncovered.
Pro Tip: As the sauce starts to thicken, make sure to stir it often so it doesn't stick to the bottom. It's also a good time to cook the rice and have another beer.
11) After 30 minutes uncovered, stir well. Cover the Dutch oven and continue at a slow simmer for up to another 30 minutes. Stir often as it simmers and when a thick, smooth, chunky, sauce has developed, it's ready for the shrimp.
Add the shrimp
What happens in this step? Now we turn this recipe into New Orleans Shrimp Creole by adding succulent Gulf shrimp. The shrimp will not cook long but they will naturally absorb the seasonings for a beautiful finish.
Pro Tip: Now is the time, before we add the shrimp, to taste the sauce to see if any adjustments to the seasonings are needed. The shrimp will soak up a lot of seasoning and salt, so it’s fine to be a little over-seasoned at this point.
12) After 30 minutes, check the seasonings and add more Herb and Spice Blend and salt, if needed. If the sauce is too thick, add some of the reserved stock or liquid from the crushed tomatoes. Bring the heat up to a heavy simmer and add the shrimp a few at a time, mixing as you go.
13) Once all the shrimp are added, lower the heat, cover the pot, and simmer for 5 minutes. At the 5 minute mark, remove the Dutch oven from the heat and allow it sit, still covered, for another 5minutes.
Serving Suggestions
To serve, remove the bay leaves and lemon slices, then ladle the Shrimp Creole over cooked white rice. Sprinkle some chopped green onions on top.
For a great meal, serve New Orleans Shrimp Creole with a Sensation Salad, some Sweet n' Savory Green Beans, and crusty French bread.
New Orleans Shrimp Creole is fabulous ladled over an omelet or served over sautéed, roasted or fried eggplant or zucchini.
This sauce, without the protein, is great simply ladled over fish, chicken, game, and just about anything else.
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Hints and Tips (FAQs)
Chicken or fish could be substituted for the shrimp.
If substituting chicken, cut it into bite-size pieces, lightly brown, then remove it from the Dutch oven before adding the Trinity. Return the browned chicken to the sauce during the last 20-30 minutes of cooking.
If substituting fish, use a white, flakey fish (like a Gulf fish) cut into serving-size pieces. Season the fish, then add it during the last 5 minutes of cooking as the shrimp are.
Frozen shrimp can be used in place of fresh shrimp.
Substitute chicken stock or vegetable stock for the shrimp stock.
Substitute margarine, vegetable oil, or olive oil for the butter.
Leftovers can be kept for 3 or 4 days in the fridge in an airtight container. Reheat slowly on the stovetop just until everything is warmed through, trying not to overcook the shrimp.
This Shrimp Creole can be frozen in an airtight container for 3 to 4 months. To serve, thaw in the refrigerator, then simmer slowly on the stovetop.Â
If you want to make this in advance, make the recipe up to the point just before adding the shrimp. Let the sauce cool down, then freeze it in an airtight container. When it's time to prepare, just pick up the instructions where you left off.
Étouffée is a roux-based sauce in which a protein (usually crawfish) is smothered. Like an Étouffée, Shrimp Creole is served over, while in jambalaya, the raw rice is cooked along with the meats and seasoning so that the rice absorbs all those flavors.
Shrimp is a very popular seafood, but nutritionally speaking, shrimp are a mixed bag. They are low in calories and provide some valuable nutrients and a couple of antioxidants. They are low in saturated fats and have no trans fats, but they are an allergen and could cause a severe reaction for those with shellfish allergies. They are also high in cholesterol but as long as you're not allergic to shellfish, moderate consumption of shrimp can be enjoyed with no ill effects.
Here are some more great shrimp recipes from Sweet Daddy D.
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Yeah You Right!
Recipe
New Orleans Shrimp Creole
Here's What You Need
- 2 pounds shrimp
- 4 tablespoons Butter
- 2 cups Yellow Onions diced
- 1 cup Green Bell Peppers diced
- ½ cup Celery diced
- 4-5 cloves garlic chopped
- 1 bunch green onions
- 2 tablespoons all purpose flour
- 1 tablespoons Worcestershire Sauce
- 3 tablespoons White Sugar
- 28 ounces Whole Tomatoes
- 8 ounces Tomato Sauce
- Juice of 1 Lemon
- 2-3 slices Lemon
- 2 cup Shrimp Stock
Herb and Spice Blend
- 1 tablespoon Oregano
- 1 tablespoon Basil
- 1 teaspoon Thyme
- 2 bay leaves
- 1 teaspoons kosher salt
- 1 teaspoons ground black pepper
- 2 tablespoons Creole seasoning plus 2 tablespoons to mix on shrimp
- ½ teaspoon cayenne pepper optional
Here's What You Do
- Peel and rinse shrimp; pat dry; mix with creole seasoning; set aside. Crush tomatoes by hand and place in a strainer and set aside. Reserve liquid.
- In a heavy Dutch oven, heat butter over medium heat until bubbling; add the yellow onions, bell pepper and celery. Sauté for about 20 minutes until starting to caramelize.
- Add the garlic and about half of the Herb and Spice Blend (not the bay leaves yet) and about ⅔ of the green onions. Mix well and sauté until aromatic - about 2 minutes.
- Mix in the AP flour and stir thoroughly. Cook about 2 to 3 minutes stirring constantly so it does not stick.
- Add the crushed tomatoes and tomato sauce and mix well. When it starts to simmer, add about half of the remaining Herb and Spice Blend, both bay leaves, the sugar and Worcestershire sauce. Mix well.
- Add in 2 tablespoons of lemon juice, the lemon slices and one cup of the shrimp stock (reserve the remaining stock). Mix well and bring back to a heavy simmer; lower the heat to a slight simmer and cook for 30 minutes uncovered, stirring often while it thickens.
- After 30 minutes, cover the dutch oven and continue to cook on low for another 30 minutes, stirring often so it does not stick. We are looking for a thick, smooth (but chunky) sauce, so remove the cover or leave the cover on, depending on how the thickening is coming along. If it gets too thick, add some of the reserved stock, if its not thick enough simmer with the cover off.
- At this point taste for seasoning. Add more if needed but remember that the shrimp will soak up a lot of the seasoning and salt so its fine if it seems over seasoned at this point. See Notes
- Increase the heat to med/high until just starting to simmer then add the shrimp. Mix well. Cover the dutch oven and cook for 5 minutes then turn off the heat and let sit for 5 more minutes, still covered.
- Remove the bay leaves and lemon slices. Serve over rice sprinkled with green onions on top.
Recipe Notes
Nutrition Estimate
This recipe and article have been revised to provide better detail in instructions, FAQ, and process images.
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
read the "It's Me" page to find out more about me and this website…
Sherry
When you use the Holy Trinity in your recipes is the measurement of onion green pepper and celery always the Sam
Sweet Daddy D
Hi Sherry. No, I don't necessarily use the same ratios for the Trinity. It's a matter of personal preference, but the ratio of 2:1:1 (onions to bell peppers to celery) is very common. I generally use 2:1:1/2 but I adjust that depending on the recipe.
Rhonda
Are the herbs fresh/dried?
Sweet Daddy D
Rhonda, the recipe was developed using dry herbs. You can substitute fresh if you'd like, just use about twice (maybe even a little more) the amount if you go with fresh and add them late in the recipe.
Thanks for the question.
Susan Brodie
Made the Shrimp creole… my neighbor LOVED this, but we loved this MORE then him! Yummy, yummy, delicious!!! Love this… thank goodness we have leftovers!
Sweet Daddy D
Yeah you right, Sue! Thank you, thank you, thank you!
Rich H.
Wow, this recipe hit it out of the park! What a wonderful, rich creole "gravy," perfectly spiced, and deliciously loaded with LA shrimp. This was a real winner!
Sweet Daddy D
Thanks for the great review @RichH. This is one of my favorites too!
Rich H.
Cooked Sweet Daddy D's shrimp creole this evening to provide a meatless dinner (seafood instead) for my wife during Easter week. She loved it, and I did too. Classic Louisiana trinity of bell pepper, onion, and celery, plus garlic and tomatoes, and with addition of tomatoes and shrimps. This is so good! What a recipe! Followed it exactly and family is enjoying this to the max!