Print

Authentic One-Pot Louisiana Shrimp Creole

A close-up of a bowl of vibrant Shrimp Creole featuring large seasoned shrimp, rich tomato-based sauce, and a mound of white rice topped with green onions.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Capture the bold, soulful flavor of New Orleans with this quick and easy Shrimp Creole recipe. Tender shrimp simmer in a rich, spicy tomato sauce featuring the Holy Trinity, perfect for a satisfying weeknight dinner served over rice.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon Creole or Cajun seasoning (plus more to taste)
  • 1/4 teaspoon cayenne pepper (adjust for heat preference)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 cup low-sodium chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon sugar (optional, to balance acidity)
  • Salt and freshly ground black pepper to taste
  • Cooked white rice, for serving
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the chopped onion, bell pepper, and celery (the Holy Trinity). Sauté for 5 to 7 minutes until the vegetables soften.
  3. Add the minced garlic, thyme, oregano, Creole seasoning, and cayenne pepper. Cook for 1 minute until fragrant, stirring constantly.
  4. Pour in the diced tomatoes (with their juice), chicken broth, Worcestershire sauce, and sugar, if using. Stir well to combine all ingredients.
  5. Bring the sauce to a simmer. Reduce the heat to low, cover the pot, and let the sauce cook for 15 minutes to allow the flavors to meld. Taste the sauce and add salt, pepper, or more Creole seasoning as needed.
  6. Add the peeled and deveined shrimp to the simmering sauce. Stir gently to coat the shrimp.
  7. Cook for 3 to 5 minutes, just until the shrimp turn pink and opaque. Avoid overcooking the shrimp.
  8. Remove the pot from the heat. Stir in fresh parsley.
  9. Serve the Shrimp Creole immediately over fluffy cooked white rice. Garnish with extra parsley.

Notes

  • For an even deeper flavor, you can add 1/2 cup of sliced smoked andouille sausage when you sauté the Holy Trinity.
  • If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering sauce before adding the shrimp.
  • This dish pairs well with a crisp, dry white wine like Sauvignon Blanc or a light-bodied, slightly chilled Beaujolais.

Nutrition

Find it online: https://www.unfoldrecipes.com/shrimp-creole-authentic-one-pot-louisiana-recipe/