South Louisiana Shrimp Creole Recipe

I learned this from a lifelong native and this Creole Shrimp Recipes version hits with plump, seasoned shrimp simmered in a rich tomato sauce that’ll make you cancel takeout tonight.

I grew up obsessed with shrimp Creole, not for nostalgia but because of the way 1 1/2 pounds raw shrimp, peeled and deveined (large, 21/25 count) hit that rich tomato base. I love the bite of garlic and the browned veggies swimming in crushed tomatoes, and how the sauce grabs the rice hard.

Creole Recipes Louisiana taught me to respect heat and patience. Tasty Cajun Shrimp lovers will get it, bold, slippery shrimp in a stew that refuses to be polite.

And yeah, I eat it with my hands sometimes. Pure, loud, delicious.

No frills, just serious flavor everywhere always.

Ingredients

• Raw shrimp: the meaty star, quick-cooking protein that makes this feel like home seafood.
• Kosher salt: brings out shrimp and veggies, basic but crucial.
• Black pepper: warms things up with a little bite.
• Creole seasoning: spicy, herby kick—basically the dish’s personality.
• Vegetable oil: cooks the trinity without changing flavors.
• Unsalted butter: adds silky richness and a little indulgence.
• Yellow onion: sweet foundation, softens into lovely background flavor.
• Green bell pepper: crunchy, bright contrast to the tomatoes.
• Celery: green, crisp backbone that rounds out texture.
• Garlic: punchy aroma that hooks you in instantly.
• Crushed tomatoes: hearty body and tangy tomato goodness.
• Tomato sauce: smoothens and deepens the tomato base.
• Tomato paste: concentrated tomato power for richer color and depth.
• Chicken stock: adds savory depth without overpowering seafood.
• Bay leaf: subtle herbal note that whispers complexity.
• Thyme: earthy, slightly minty herb that’s comforting.
• Cayenne pepper: brings heat—use less if you’re shy.
• Worcestershire sauce: umami boost, a little tangy mystery.
• Sugar: balances acidity, makes tomatoes sing softly.
• Parsley: fresh green lift at the end.
• Green onions: mild sharpness and pretty garnish.
• Lemon juice: brightens and wakes the whole pot up.
• White rice: plain, fluffy base that soaks up saucy goodness.

Ingredient Quantities

• 1 1/2 pounds raw shrimp, peeled and deveined (large, 21/25 count)
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon Creole seasoning (or 1 tsp Cajun seasoning plus 1 tsp paprika)
• 2 tablespoons vegetable oil or neutral oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped (about 1 1/2 cups)
• 1 green bell pepper, seeded and finely chopped (about 1 cup)
• 2 celery stalks, finely chopped (about 1/2 cup)
• 4 cloves garlic, minced
• 1 (14 ounce) can crushed tomatoes
• 1 (8 ounce) can tomato sauce or 1 cup strained crushed tomatoes
• 1 tablespoon tomato paste
• 1 cup low sodium chicken stock or seafood stock (plus more if needed)
• 1 bay leaf
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
• 1/4 to 1/2 teaspoon cayenne pepper, depending on heat preference
• 1 teaspoon Worcestershire sauce
• 1 teaspoon sugar (optional, to balance acidity)
• 2 tablespoons chopped fresh parsley
• 3 green onions, thinly sliced (green and white parts)
• Juice of 1/2 lemon (about 1 tablespoon)
• Cooked white rice, for serving (about 3 to 4 cups cooked)

How to Make this

1. Pat 1 1/2 pounds peeled and deveined large shrimp dry, toss with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 tablespoon Creole seasoning; set aside so the flavors stick.

2. Heat 2 tablespoons vegetable oil and 2 tablespoons unsalted butter in a large heavy skillet or Dutch oven over medium high heat until butter foams; brown the shrimp just 30 to 45 seconds per side until they start to pink, they do not need to be cooked through. Remove shrimp to a plate and reserve any juices.

3. Add a little more oil if the pan is dry, then reduce heat to medium and add 1 1/2 cups finely chopped yellow onion, 1 cup chopped green bell pepper, and 1/2 cup chopped celery. Cook, stirring occasionally, until the veg are nicely browned and soft, about 8 to 10 minutes, scraping up any browned bits.

4. Stir in 4 minced garlic cloves and 1 tablespoon tomato paste, cook 30 to 60 seconds until fragrant to bring out sweetness.

5. Pour in 1 (14 oz) can crushed tomatoes and 1 (8 oz) can tomato sauce, add 1 cup low sodium chicken or seafood stock, 1 bay leaf, 1/2 teaspoon dried thyme, 1/4 to 1/2 teaspoon cayenne (more if you like heat), 1 teaspoon Worcestershire sauce and 1 teaspoon sugar if the sauce tastes too acidic. Scrape the pan, bring to a simmer.

6. Lower the heat to maintain a gentle simmer and let the sauce reduce and deepen for 12 to 15 minutes, uncovered, stirring occasionally; if it gets too thick add a splash more stock.

7. Taste and adjust seasoning with more salt, pepper, or Creole seasoning if needed. Remove and discard the bay leaf.

8. Return the shrimp and any accumulated juices to the pan and simmer just until the shrimp are cooked through and opaque, about 2 to 4 minutes depending on size. Do not overcook or they turn rubbery.

9. Stir in 2 tablespoons chopped fresh parsley, 3 thinly sliced green onions, and the juice of 1/2 lemon. Let sit a minute so everything marries.

10. Serve the shrimp creole hot over 3 to 4 cups cooked white rice, garnish with extra parsley or green onions if you want. Leftovers keep in the fridge 2 days, and the sauce actually tastes better the next day.

Equipment Needed

1. Large heavy skillet or Dutch oven for browning shrimp and simmering the sauce
2. Cutting board for chopping onion, pepper, celery and herbs
3. Chef’s knife (sharp) — actually sorry, no em dash allowed. Use a sharp chef’s knife for quick, clean cuts
4. Measuring spoons and measuring cups for spices, oil and liquids
5. Wooden spoon or heatproof spatula for scraping up browned bits and stirring
6. Tongs or a slotted spoon to flip and remove shrimp without squishing them
7. Medium bowl to toss and rest the seasoned shrimp
8. Can opener for the crushed tomatoes and tomato sauce

FAQ

South Louisiana Shrimp Creole Recipe Substitutions and Variations

• Shrimp: use peeled, cooked shrimp warmed through at the end if fresh raw not available, or swap for lump crab meat or firm white fish like cod or halibut cut into chunks.
• Creole seasoning: make a quick mix of 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp dried oregano and 1/4 tsp cayenne, or just use Cajun seasoning plus an extra pinch of paprika.
• Chicken or seafood stock: replace with low sodium vegetable broth for a lighter vegetarian option, or use water with a splash more Worcestershire and a pinch of salt if you’re out of stock.
• Crushed tomatoes / tomato sauce: swap with a 14 ounce can of diced tomatoes that you pulse in a blender for a few seconds, or use 1 1/4 cups tomato passata for a smoother result.

Pro Tips

1. Dry the shrimp really well before seasoning, seriously. If they’re damp the spices wont stick and you’ll steam them instead of getting that quick sear that gives flavor.

2. Don’t cook the shrimp all the way first time, just get a quick golden edge then take them out. They’ll finish in the sauce and you avoid rubbery, overcooked shrimp.

3. Brown the veg and scrape up the browned bits in the pan, those bits make the sauce taste way deeper. If the pan gets too dry add a splash of stock or oil, but keep the heat steady so nothing burns.

4. Taste and tweak at the end, tomatoes can be acidic or flat. A little sugar, squeeze of lemon or extra Worcestershire can balance it, and a short rest lets flavors settle so it tastes even better the next day.