Entree: United States – Cajun and Creole Louisiana – Shrimp Creole

Serving Size: 6

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 large yellow onion, approx. 10 oz (280 g), finely chopped
- 1 large green bell pepper, approx. 6 oz (170 g), seeded and diced
- 3 stalks celery, approx. 6 oz (170 g), diced
- 4 cloves garlic, minced (approx. 12 g)
- 2 tbsp (33 g) tomato paste
- 28 oz (800 g) crushed tomatoes (one 28-oz can)
- 2 cups (480 ml) seafood stock or low-sodium chicken stock
- 1 1/2 lb (680 g) Gulf shrimp, peeled and deveined, tails on (approx. 24–30 medium shrimp)
- 2 tbsp (16 g) Creole seasoning
- 1/4 tsp (0.5 g) cayenne pepper, or to taste
- 1 tsp (4 g) dried thyme (or 1 tbsp / 3 g fresh thyme leaves)
- 1 bay leaf
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) hot sauce, or to taste
- 1 tsp (4 g) granulated sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 3 green onions (scallions), thinly sliced for garnish
- 2 cups (370 g) long-grain white rice, uncooked
- 4 cups (960 ml) water (for cooking rice)

Instructions

Short Description:
A classic Creole main of Gulf shrimp simmered in a bright tomato sauce with the "holy trinity" of onion, green bell pepper, and celery, finished with Creole spices and served over white rice.

Regional Notes:
This Louisiana Creole version uses local Gulf shrimp and a tomato-forward sauce seasoned with Creole spice rather than a dark roux (as in Cajun gumbo). The holy trinity and a splash of Worcestershire and hot sauce give the dish its characteristic New Orleans flavor profile.

1. Rinse the rice until water runs clear. Combine 2 cups (370 g) rice, 4 cups (960 ml) water, and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let rest covered.
2. While rice cooks, heat 2 tbsp (30 ml) vegetable oil and 2 tbsp (30 g) butter in a large heavy skillet or Dutch oven over medium-high heat until butter foams.
3. Add the chopped onion, green bell pepper, and celery. Sauté, stirring occasionally, until vegetables are softened and beginning to brown at the edges, about 6–8 minutes.
4. Stir in the minced garlic and 2 tbsp (33 g) tomato paste and cook 1–2 minutes to develop flavor, stirring to coat the vegetables.
5. Pour in 2 cups (480 ml) stock and scrape any browned bits from the pan. Add 28 oz (800 g) crushed tomatoes, 2 tbsp (16 g) Creole seasoning, 1/4 tsp (0.5 g) cayenne, 1 tsp (4 g) dried thyme, 1 bay leaf, 1 tbsp (15 ml) Worcestershire sauce, 1 tsp (5 ml) hot sauce, and 1 tsp (4 g) sugar if using. Stir to combine.
6. Bring the sauce to a gentle simmer, reduce heat to low, and cook uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens and flavors meld. Taste and adjust salt, black pepper, and cayenne/hot sauce.
7. Increase heat to medium. Add the peeled and deveined Gulf shrimp, stirring to submerge them in the sauce. Simmer just until shrimp are opaque and pink and firm, about 3–5 minutes depending on size. Do not overcook.
8. Remove from heat. Discard the bay leaf. Stir in chopped fresh parsley and taste for final seasoning adjustments.
9. To serve, spoon cooked rice onto individual plates or a serving platter and ladle the shrimp creole over the rice. Garnish with sliced green onions and additional parsley. Serve hot with crusty French bread if desired.