Description
This classic Louisiana-style Shrimp Creole is simmered in a bold tomato-based sauce with aromatic veggies, spices, and tender shrimp. Served over rice, it’s a comforting, spicy Southern dish perfect for weeknights or special occasions.
Ingredients
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4 tablespoons butter
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1 large onion, diced
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1 rib celery, diced
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1 green bell pepper, diced
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2 cloves garlic, minced
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1/2 teaspoon salt
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1/2 teaspoon dried thyme
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1/2 teaspoon black pepper
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1/2 teaspoon cayenne pepper
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1 tablespoon flour
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1/3 cup dry white wine (optional)
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1 (15 oz) can diced tomatoes, or 1 1/4 cups fresh peeled and diced tomatoes
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1 cup chicken stock
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2 bay leaves
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Hot pepper sauce (like Tabasco), to taste
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2 lbs large uncooked shrimp, peeled and deveined (about 32 shrimp)
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6-8 cups hot cooked rice, for serving
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2 green onions, chopped (for garnish)
Instructions
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Melt the butter in a large skillet or Dutch oven over medium heat.
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Add onion, celery, and bell pepper. Sauté until soft, about 7–10 minutes.
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Stir in garlic and cook for another minute.
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Add salt, thyme, black pepper, cayenne, and flour. Stir and cook for 1 minute.
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Deglaze the pan with white wine (if using). Add diced tomatoes and chicken stock.
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Toss in bay leaves and bring to a simmer. Cook for 15 minutes, stirring occasionally.
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Add shrimp and cook for 5–7 minutes, until pink and cooked through.
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Add hot sauce to taste. Remove bay leaves.
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Serve over hot rice and garnish with green onions.
Notes
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For less heat, reduce or omit the cayenne and hot sauce.
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You can make the base sauce ahead and add shrimp just before serving.
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Frozen shrimp works fine—just thaw and pat dry before using.
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Serve with crusty bread or a crisp green salad for a full meal.
Nutrition
- Serving Size: ~1 ½ cups shrimp + sauce over rice
- Calories: 365
- Sugar: 4g
- Sodium: 730mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 215mg