Best Shrimp Creole Louisiana Classic (Print Version)
Shrimp cooked in spicy tomato sauce with vegetables and Creole spices, topped with fresh herbs, served over rice.
# Ingredients:
→ Seafood
01 -
450 g large shrimp, peeled and deveined
→ Vegetables
02 -
1 medium onion, finely chopped
03 -
1 green bell pepper, diced
04 -
1 celery stalk, diced
05 -
3 garlic cloves, minced
06 -
400 g canned diced tomatoes
07 -
120 ml tomato sauce
08 -
2 green onions, thinly sliced (for garnish)
09 -
2 tablespoons fresh parsley, chopped (for garnish)
→ Liquids
10 -
240 ml chicken or seafood stock
11 -
2 tablespoons vegetable oil
→ Spices & Seasonings
12 -
1 teaspoon paprika
13 -
0.5 teaspoon cayenne pepper (adjust to taste)
14 -
0.5 teaspoon dried thyme
15 -
0.5 teaspoon dried oregano
16 -
1 bay leaf
17 -
0.5 teaspoon salt
18 -
0.25 teaspoon black pepper
19 -
1 teaspoon hot sauce (optional)
→ To Serve
20 -
4 cups cooked white rice
# Steps to Follow:
01 -
Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add onion, bell pepper, and celery. Sauté for 5 to 6 minutes until vegetables are softened.
02 -
Stir in minced garlic and cook for 1 minute until fragrant.
03 -
Add diced tomatoes, tomato sauce, chicken or seafood stock, paprika, cayenne, thyme, oregano, bay leaf, salt, and black pepper. Mix well to combine.
04 -
Bring mixture to a simmer. Reduce heat to low and cook uncovered for 15 minutes, stirring occasionally.
05 -
Add shrimp to the sauce and cook for 4 to 5 minutes, until the shrimp are pink and cooked through. Remove the bay leaf.
06 -
Stir in hot sauce, if using. Taste and adjust seasoning as needed.
07 -
Serve hot over cooked white rice. Garnish with green onions and chopped parsley.
# Additional Notes:
01 -
For a milder dish, reduce or omit the cayenne pepper and hot sauce.
02 -
Adding diced andouille sausage is an option for extra flavor.
03 -
Leftovers can be refrigerated; the dish tastes deeper in flavor after a day.
04 -
Serving with crusty bread or steamed vegetables makes for a complete meal.