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Home » Seafood Recipes

Shrimp Creole

Published: Mar 9, 2018 · Modified: Jan 22, 2024 by Louisiana Woman · This post may contain affiliate links · 8 Comments

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shrimp creole

Shrimp Creole is a spicy-delicious thick stew made from a slow-cooked tomatoey sauce flavored with seasonings, fresh herbs, and the Cajun trinity.

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shrimp creole
The Cajun trinity of onion, bell pepper, and celery is a classic ingredient in most Cajun dishes.
shrimp creole

This simple, classic southern Louisiana dish is not one that I recall eating from my Mama's kitchen. She mostly cooked our shrimp in an etouffee or a stew made with a basic roux. No tomatoes.

Like most dishes in the Cajun culture, tomatoes are not usually included. The idea is this vegetable wasn't readily available to the country people, or Cajuns, of southern Louisiana. However, Creole, which is considered to be more of a city cuisine like that of New Orleans, uses tomatoes in many of its dishes.

The diversities of the Cajun and Creole cultures help make Louisiana the unique place it is. You may enjoy reading about the people and their cuisines in this article from Louisiana Travel. 

And for more New Orleans-inspired recipes, check out 24 Mardi Gras Food Recipes.

No Roux For This One

Some Shrimp Creole recipes call for a roux, but not here. Our recipe today is similar to one I found in a favorite cookbook of mine. Let me introduce you to it. It's The Southern Living Cookbook, published in 1987 by Oxmoor House, Inc. This is my go-to cooking manual.

shrimp creole

As you can see, I possess more than one copy. It contains basic Southern recipes and cooking instructions. I'm still learning from its pages. Although it can be difficult to get your hands on, I have found a few copies at used book websites.

Today's Recipe

In my recipe, I use fresh tomatoes and herbs. The stew thickens and the taste gets richer as it simmers together for at least an hour before adding the shrimp.

shrimp creole
shrimp creole
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A pot of shrimp creole garnished with lemon wedges.

Shrimp Creole

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5 from 1 review

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A classic southern Shrimp Creole that is spicy-delicious! It gets its thick sauce by slowly cooking together tomatoes, fresh herbs, and the Cajun trinity of onion, bell pepper, and celery before fresh shrimp is added. Serve it over a bed of rice with a garnish of lemon slices for a squeeze of fresh flavor to this Creole stew.

Ingredients

Units Scale

2 tablespoons butter

¾ cups onion, chopped

¾ cups bell pepper, chopped

½ cup celery, chopped

2 cloves garlic, pressed

1 pound fresh tomatoes, chopped (about 3)

1-8 ounce can tomato sauce

2 teaspoons Worcestershire sauce

2 teaspoons fresh oregano, chopped

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh thyme leaves

¼ teaspoon cayenne pepper

1 teaspoon sea salt

1-½ pounds fresh shrimp, peeled and deveined

2 tablespoons fresh parsley, chopped

lemon wedges

Instructions

Melt butter in a heavy pot.

Saute the onions, peppers, celery, garlic, and tomatoes in the butter for 10 minutes.

Stir in tomato sauce, Worcestershire sauce, seasonings, and herbs and simmer for 1 hour or more on low heat with pot covered.

Add shrimp and cook for 10 minutes on low heat or just until shrimp are cooked, stirring frequently.

Stir in parsley.

Serve on a bed of rice with lemon wedges to be squeezed onto stew when ready to eat.

  • Author: Louisiana Woman

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It's so easy and oh-so-good! Now, buying shrimp that is already peeled from the freezer section of the grocery store can save even more time when preparing this Shrimp Creole. I like to keep shrimp in the freezer fresh from the gulf, bagged in water, without their heads and tails. Peeling used to be a chore for me, but I've found something to help make the job easier. My big sister told me I needed this little gadget. I tried it and she was right … again, but don't tell her I said that.

shrimp peeler
shrimp peeler
A pot of shrimp creole.

This nifty shrimp peeler is quick and easy to use in removing the shell and vein from the shrimp. Using the tines of a fork also makes a good shrimp-peeling tool.

So that's the story on Shrimp Creole. I hope you make this recipe soon and let me know how it turns out. I always enjoy hearing from you.

"Our prayers may be awkward. Our attempts may be feeble. But since the power of prayer is in the one who hears it and not in the one who says it, our prayers do make a difference."

Max Lucado

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Comments

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  1. Klynn says

    September 08, 2019 at 8:57 am

    It just so happens that I have all the ingredients listed, so guess what we’re having for dinner tonight? ? Thx for the pictures, they really help this visual learner.

    Reply
    • Louisiana Woman says

      September 08, 2019 at 9:41 am

      You are so welcome! And thanks for letting me know. My goal is to share Cajun cooking and other delectable dishes with easy to follow instructions. Please let me know of any other way I can help. Enjoy!

      Reply
  2. Mila says

    December 16, 2019 at 4:02 pm

    This recipe sounds pretty much like one I used to follow years ago, which i’ve Since misplaced, and I am thrilled to find this gem. Thank you soooo much for sharing. Today I’m making it and based on the recipe I know it’s going to be delicious.?

    Reply
    • Louisiana Woman says

      December 16, 2019 at 4:15 pm

      So glad you stopped by! You’re very welcome. I’m happy to share it with you. Enjoy your Shrimp Creole, it’s one of my favorites, and Merry Christmas!

      Reply
  3. Faith says

    November 22, 2022 at 2:56 pm

    How many servings do you consider for the 1x..
    Trying to seed if I need to double! Thanks!

    Reply
    • Louisiana Woman says

      November 22, 2022 at 3:29 pm

      Hi, Faith! I’d say 6 servings for sure. My crawfish etouffee recipe serves 8 and it calls for 2 pounds of crawfish while this shrimp Creole calls for 1 1/2 ponds of shrimp. Have a happy thanksgiving!

      Reply
  4. Brian Bruley says

    May 15, 2024 at 7:21 pm

    Good Lord, this is so flavorful!!! A new mealtime #1 hit!!

    Reply
    • Louisiana Woman says

      May 15, 2024 at 9:26 pm

      Thank you, Brian! Glad you like it.

      Reply

At Louisiana Woman Blog, I share recipes and stories about life in South Louisiana. The food here is authentic and easy to prepare. I hope you enjoy a taste of my rich Cajun heritage with recipes that preserve the precious culture of South Louisiana.

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