Shrimp Creole Recipe

This recipe is pure New Orleans, an icon of Louisiana, with succulent shrimp simmered in a perfectly seasoned tomato sauce made with the Cajun holy trinity. You may need to make an extra large batch. I'll take mine extra spicy.

  • 1 tablespoon olive oil
  • 1 large green bell pepper chopped (Or use jalapenos peppers for a spicier version)
  • 1 medium yellow onion chopped
  • 1 stalk celery chopped
  • 3 cloves garlic chopped
  • 6 ounces tomato paste
  • 14.5 ounce can chopped tomatoes
  • 1 cup shrimp stock or use chicken stock
  • 2 tablespoons Creole seasoning or more to taste
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Louisiana style hot sauce
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 pound shrimp peeled and deveined
  • Rice, chopped parsley, sliced peppers and extra hot sauce for serving 

  1. Heat a large pan to medium heat and add the olive oil. Add the peppers, onion and celery and cook them down about 5 minutes to soften.
  2. Add the garlic and cook another minute, stirring.
  3. Swirl in the tomato paste and cook another minute.
  4. Add the canned tomatoes, stock, Worcestershire sauce, hot sauce, Creole seasonings and bay leaves. Adjust for salt and pepper.
  5. Stir and simmer the sauce for 20 minutes to thicken and let the flavors develop. You can simmer longer if you’d like.
  6. Remove the bay leaves.
  7. Add the shrimp and tuck them under the sauce. Cook another couple minutes, or until the shrimp is nicely pink and cooked through.
  8. Serve over rice, if desired, sprinkled with parsley, extra hot sauce and extra peppers!

Recipe Notes
  • Heat Level: Mild (or Medium with Jalapeno peppers).
  • If you'd like a spicier version, use extra Creole seasoning in the recipe. You can also add in spicy chili flakes, spicy chili powder, extra hot sauce, or use hotter peppers, such as the serrano.
  • Servings: 4