SHRIMP CREOLE: A LOUISIANA CLASSIC ONE-POT WONDER

A split image showing two scenes: on the left, a wooden cutting board with freshly chopped Holy Trinity ingredients—green bell peppers, white onions, and celery—surrounded by a chef's knife and parsley; on the right, an overhead view of a glossy bowl of shrimp in Creole sauce over white rice, garnished with parsley, green onions, and a lemon wedge, with steam rising in dramatic lighting.

Key Info

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Difficulty: Moderate
Diet: Pescatarian, Gluten-Free Option

Equipment Needed

✔️ Large skillet or Dutch oven
✔️ Sharp knife
✔️ Cutting board
✔️ Wooden spoon
✔️ Measuring cups/spoons

Ingredients

Shrimp Base

• 2 lbs large shrimp, peeled and deveined
• 2 tbsp butter
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced

Sauce Components

• 1 (28 oz) can diced tomatoes
• 1 cup chicken stock
• 2 tbsp Worcestershire sauce
• 2 tbsp Creole seasoning
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper
• 2 bay leaves
• Salt and black pepper to taste

Garnish

• Fresh parsley, chopped
• Green onions, sliced
• Lemon wedges

Close-up shot of freshly chopped Holy Trinity ingredients—green bell peppers, white onions, and celery—on a rustic wooden cutting board, with a chef's knife and scattered parsley leaves in warm, natural lighting.

Method

1. Prep Your “Trinity”

• Chop onion, bell pepper, and celery
• Mince garlic
• Have all ingredients measured and ready

2. Build the Flavor Base

• Heat butter in large skillet over medium heat
• Sauté onion, pepper, celery for 6-8 minutes
• Watch for translucent, slightly caramelized edges
• Add garlic, cook 30 seconds

3. Create the Sauce

• Stir in Creole seasoning
• Add tomatoes, stock, Worcestershire
• Drop in bay leaves
• Simmer uncovered 20-25 minutes
• Sauce should thicken and become aromatic

4. Cook the Shrimp

• Remove bay leaves
• Add shrimp to sauce
• Cook 4-7 minutes until pink and curled
• DO NOT OVERCOOK – shrimp get rubbery fast!

5. Final Touches

• Taste and adjust seasoning
• Sprinkle with parsley
• Serve over hot rice
• Garnish with green onions and lemon

Overhead view of a steaming bowl of rich Shrimp Creole over white rice, featuring pink Gulf shrimp in glossy sauce with vegetables, garnished with parsley and green onions, set on a rustic wooden table with a lemon wedge and cayenne pepper flakes.

Pro Tips

✨ Use fresh Gulf shrimp if possible
✨ Cayenne controls heat – adjust to taste
✨ Freezes beautifully without shrimp

Storage

• Refrigerate 3 days
• Freeze sauce (no shrimp) up to 3 months
• Reheat gently to preserve texture

Variations

• Swap shrimp for chicken
• Add andouille sausage
• Use gluten-free flour for thickening
• Serve over grits or pasta

Common Mistakes to Avoid

❌ Overcooking shrimp
❌ Burning garlic
❌ Skipping sauce simmering time

Enjoy your taste of Louisiana! 🍤🌶️

This post may contain affiliate links. Please see my disclosure policy for details.

Pin This Now to Remember It Later
Pin This

More Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *