Name: New Orleans Shrimp Creole Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Creole
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tablespoons olive oil; 1 medium onion, chopped; 1 green bell pepper, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 can (15 oz) diced tomatoes; 2 tablespoons tomato paste; 1 teaspoon Creole seasoning; 1/4 teaspoon cayenne pepper (optional); 1 bay leaf; Salt and freshly ground black pepper, to taste; 2 cups cooked white rice; 2 tablespoons chopped fresh parsley

Hey, You Ever Tried Real Shrimp Creole?

Alright, so—picture this: Mardi Gras beads on the lamps, my aunt hollering from the porch, and the unmistakable smell of tomatoes and shrimp wafting through our teeny shotgun house kitchen. You don’t have to actually be in New Orleans to get in on that magic, but man, if you can get your hands on some fresh Gulf shrimp…well, that’s living. First time I made Shrimp Creole, I practically set off the smoke alarm (again). But my family ate it anyway (called it my ‘Cajun burnt special’), and we’ve been hooked ever since. I promise, this version won’t set off any alarms—unless it’s your tastebuds!

Why You’ll Love This (Or At Least, Why I Do)

I whip this up when I want weeknight dinner to feel more like a party—plus, it’s my secret trick for using up random peppers before they go all squishy in the fridge. My crew goes nuts for it because 1) it’s actually not that spicy (I dial it up after serving the kids), and 2) there’s just something about shrimp swimming in that savory-sweet sauce. Oh, and if you’re the fiddly type, you can pretend you’re a chef while stirring the holy trinity. (Be warned: the stuff splatters. I’ve got the tee shirts to prove it.)

Your Shopping List (A Little Flexible, Promise)

Shrimp: 1-1.5 pounds, peeled and deveined (sometimes I cheat and just buy the peeled frozen ones, don’t @ me)
Canned Tomatoes: 1 big can (28oz) crushed or diced, whichever’s on sale or lurking at the back of the pantry
Bell Pepper: 1 large; color doesn’t matter, but green is classic. (I’ve used red—nobody noticed.)
Celery: 2 stalks, chopped (my aunt uses more; I, uh, get bored chopping)
Onion: 1 big yellow onion or 2 small ones. Sweet onions are fine, too—no sweat.
Garlic: 3-4 cloves, minced. Confession: I sometimes use that jarred stuff.
Cayenne or Hot Sauce: A shake or two. Or more if you’re feeling feisty.
Bay Leaf: 1 (looks silly, but don’t skip)
Worcestershire Sauce: 1-2 teaspoons (shh, it’s the secret sass)
Chicken or Seafood Stock: 1 cup (or water plus a bouillon cube if you, like me, forget to buy stock)
Butter: 2 tablespoons (grandma always used Blue Bonnet, but real butter is, honestly, better)
Salt & Pepper: To taste, obviously.
Cooked White Rice: For serving.

Getting Cooking—How I Actually Do This

Chop your celery, onions, and peppers. (They call it the holy trinity. Cute, right?) Try to get them around the same size. But if you’re in a rush, nobody’s measuring.
Melt butter in a big ol’ skillet over mediumish heat. Toss in that veggie trio and sauté until they go soft, maybe 7–10 minutes. If they stick, splash in some stock. (This is where I usually taste, just to check seasoning, or because I’m impatient.)
Add garlic, bay leaf, and tomatoes. Stir like you mean it. Let that bubble around 5 minutes. Throw in salt, pepper, Worcestershire, and your hot sauce situation.
Pour in your stock. Bring to a simmer, then drop it to lowish heat. Give it a lazy stir now and then while you wrangle your shrimp.
Dump in the shrimp when you’re ready & cook til pink—about 3-5 minutes. Don’t wander off! Overcooked shrimp is kinda sad.
Taste and adjust. More salt? Spicy? Sometimes I squeeze a little lemon in here, but don’t tell the purists.
Serve it over hot rice. Or, if your kid is chaos incarnate, straight from the pot with a spoon (no judging).

Things I Learned the Hard Way

Let the veggies really soften; crunchy celery is a no-go, trust me (learned that one the yucky way).
The bay leaf—don’t forget to fish it out before serving unless you’re looking for a dental adventure.
Actually, I find Worcestershire makes all the difference, but my brother skips it and claims no one notices. Go figure.

If You Want to Mix It Up… Or Not

I tried it once with andouille sausage. Tastes great but then you’re basically making gumbo, aren’t you?
My failed experiment: thickening it with flour. Sauce went gluey. Would not recommend, ha!
You can use crawfish if you get your claws on some. Super authentic—just more work.
Adding okra isn’t traditional but works in a pinch (and adds that sticky factor if you’re into it).

Don’t Have All the Equipment? Neither Do I Sometimes

A big skillet is best; if not, any decent saucepan’ll do (did this in a Dutch oven at my cousin’s, worked fine). Rice cooker? Use it if you like, but honestly, a pot and a little patience is all you need.

How to Store It—Though It Rarely Sticks Around

Cover leftovers and pop in the fridge; they’ll keep couple days, probably up to 3. It’s one of those dishes that, in my house, never sees sunrise twice—it just disappears. If you do somehow end up with extra, it tastes better the next day. But, yeah, don’t freeze—the shrimp get weird.

Want to Serve This Like a Pro?

I’m a fan of a scoop on white rice with a sprinkle of parsley. If you’re feeling jazzy, put on some Neville Brothers, light a candle, and call it a ‘Creole night’—my kids always roll their eyes, but secretly they love it. Some folks put a big slab of French bread on the side for dunking. I say yes to that.

If I Could Go Back and Tell Myself One Thing…

Don’t rush the veggie sauté—seriously, I’ve tried to fast-track it and ended up with crunchy bits, which was not the vibe. Oh, and double check you’ve actually got shrimp before you start chopping everything. Learned that the embarrassing way.

FAQ, Aka How Y’all Actually Ask Me

Can I use frozen shrimp? Absolutely—thaw ‘em first though, or they end up rubbery.
Is it super spicy? Not really—unless you want it to be. I’d say start with a little and work your way up. My uncle loads up the cayenne and scares us all.
No celery/onion/pepper. What do I do? You’ll miss some ‘soul’, but honestly, I’ve skipped one or the other in a panic and it turned out fine; just up the others a tad.
Can I make it ahead? For sure—just hold off on adding the shrimp until you reheat, or they’ll get tough. (Found that one out the hard way…)
Why is mine so thick/thin? Tomatoes and onions can be moody. If it’s too thick, splash in more stock; too thin, simmer it longer without a lid. I know, it’s a little messy.

Honestly, you get the hang of it after a try or two—like riding a bike, only tastier. And stick around afterwards, cause the leftovers don’t last!

New Orleans Shrimp Creole Recipe