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Authentic New Orleans Shrimp Creole Recipe

This classic Southern Louisiana Shrimp Creole features shrimp simmered in a bright, savory tomato sauce with onions, bell pepper, celery and garlic. It’s an easy, comforting one‑pot meal that comes together quickly and lets you control the heat—add more cayenne or hot sauce if you like a spicier finish.

Shrimp Creole

Shrimp Creole with tomatoes, onions, peppers and celery

This lighter adaptation of a coastal Southern favorite keeps all the bold flavors while using everyday pantry ingredients. It’s perfect served over steamed white rice, brown rice, or even quinoa for a wholesome twist. The recipe scales easily for more servings and reheats well, making it a great option for family dinners or meal prep.

Details

  • Yield: 4 servings
  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Total time: 55 minutes
  • Course: Dinner
  • Cuisine: American (Southern/Creole)

Ingredients

  • 2 tsp olive oil
  • 1 medium onion, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup celery, chopped
  • 2 cloves garlic, minced
  • 1 14-ounce can diced tomatoes
  • 8 oz tomato sauce
  • 1/4 tsp cayenne pepper (adjust to taste)
  • 1/4 tsp Cajun seasoning (more or less to taste)
  • 1 bay leaf
  • 1 tbsp all-purpose flour (or 1 tsp cornstarch for gluten-free)
  • 2 tbsp water
  • 1 lb large shrimp, peeled and deveined
  • 2 tsp Worcestershire sauce
  • 2 tsp hot sauce, or to taste
  • 1 medium scallion, sliced
  • 2 tbsp fresh parsley, chopped
  • Salt, to taste

Instructions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the chopped onion, green bell pepper, celery and garlic. Sauté until the vegetables are tender and the onions are translucent, about 5–7 minutes.
  3. Stir in the diced tomatoes, tomato sauce, cayenne pepper, Cajun seasoning and the bay leaf. Bring the mixture to a gentle boil.
  4. Once boiling, reduce the heat to low, cover the skillet, and let the sauce simmer for 20–30 minutes to develop flavor. Stir occasionally to prevent sticking.
  5. In a small bowl, whisk the flour and water together to form a smooth slurry (use cornstarch and cold water if making it gluten-free). Stir the slurry into the tomato mixture to slightly thicken the sauce.
  6. Continue cooking for another 5 minutes after adding the slurry.
  7. Lightly season the shrimp with a pinch of Cajun seasoning, then add the shrimp directly into the tomato sauce. Stir to combine.
  8. Add the Worcestershire sauce and hot sauce, adjusting the amount to suit your spice preference.
  9. Cook for 5–6 minutes, or until the shrimp turn opaque and are cooked through. Taste and adjust salt and seasoning as needed.
  10. Remove the bay leaf, stir in the sliced scallion and chopped parsley, and serve immediately over rice, quinoa, or your preferred base.

Tips and Variations

– For deeper flavor, start with a splash of dry white wine after sautéing the vegetables and reduce it slightly before adding the tomatoes. 


– Substitute andouille or smoked sausage (sliced and browned) for extra smokiness—add it with the vegetables. 


– If you prefer a thicker sauce, simmer uncovered for a few extra minutes or increase the slurry slightly. For a looser sauce, add a little broth or water. 


– To make this dish milder, omit the cayenne and reduce the hot sauce; for more heat, add extra cayenne or a pinch of red pepper flakes. 


– Gluten-free option: replace the all-purpose flour with cornstarch (1 tsp cornstarch mixed with 2 tsp cold water) to thicken the sauce.

Serving Suggestions

Serve Shrimp Creole over steamed white rice for a traditional presentation. Brown rice or quinoa are excellent healthier alternatives that soak up the sauce well. A side of buttered green beans, a simple salad, or crusty bread to mop up the sauce complements the dish nicely.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much. While shrimp can be reheated, they will be most tender when freshly cooked.

Notes

This recipe was adapted from a traditional coastal Southern recipe to make a lighter, easy-to-prepare version using common pantry ingredients. The key to a good creole sauce is a balance of tomatoes, aromatics (onion, pepper, celery, garlic), and seasoning—adjust the heat to your preference and let the sauce simmer to marry the flavors.

Nutrition (per serving)

  • Calories: 212 kcal
  • Carbohydrates: 17.6 g
  • Protein: 25.8 g
  • Fat: 4.6 g
  • Saturated fat: 0.7 g
  • Cholesterol: 172 mg
  • Sodium: 668 mg
  • Fiber: 4.2 g
  • Sugar: 7.8 g