Easy Shrimp Creole
Get ready to fall head over heels for this soul-warming bowl of pure Louisiana magic!
This Easy Shrimp Creole brings all those bold, zesty flavors straight to your kitchen without any of the fuss.
We’re talking tender shrimp swimming in a rich, tomato-based sauce that’s got just the right kick to wake up your taste buds.
What makes this recipe absolutely irresistible?
It’s that perfect balance of the “holy trinity” – onions, celery, and bell peppers – creating a flavor foundation that’ll make your whole house smell like a New Orleans restaurant.
Plus, everything comes together in just 30 minutes, so you can have restaurant-quality Creole on your table faster than you can say “laissez les bons temps rouler!”
Ingredients
For the Creole Base:
- 4 tablespoons butter
- 1 large onion, diced
- 1 rib celery, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
For the Seasoning Blend:
- ½ teaspoon salt
- ½ teaspoon thyme
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 tablespoon flour
For the Sauce:
- ⅓ cup dry white wine (optional)
- 1 (15 oz) can diced tomatoes, or about 1¼ cups peeled and diced fresh tomatoes
- 1 cup chicken stock
- 2 bay leaves
- Hot pepper sauce (such as Tabasco), to taste
For Serving:
- 2 lbs large uncooked shrimp (about 32)
- 6-8 cups hot cooked rice
- 2 green onions, chopped, for garnish
Steps
- Add 4 tablespoons butter to a large skillet over medium heat. Once the butter melts and starts to foam (about 1-2 minutes), add the diced onion, celery, bell pepper, and minced garlic. Sauté until the vegetables are lightly browned and softened, about 5-7 minutes. You’ll know they’re ready when the onions become translucent and the mixture smells fragrant.
- In a small bowl, whisk together the thyme, salt, black pepper, cayenne, and flour until well combined. This seasoning blend is crucial for authentic Creole flavor. Stir this mixture into the sautéed vegetables and cook for exactly 2 minutes, stirring constantly. This step cooks out the raw flour taste and creates a light roux that will thicken your sauce.
- If using wine, carefully deglaze the pan by pouring it in and scraping up any browned bits from the bottom with a wooden spoon – these add incredible flavor. Let the wine cook for 1-2 minutes to burn off the alcohol. Then add the chicken stock, diced tomatoes (with their juices), bay leaves, and a few dashes of hot sauce to taste. Reduce heat to medium-low and let the mixture simmer for 20-25 minutes, stirring occasionally. The sauce should reduce slightly and develop a rich, deep color.
- Remove and discard the bay leaves – they’ve done their job of infusing the sauce with earthy flavor. Add the shrimp to the simmering sauce and cook until they turn pink and curl slightly, just 3-4 minutes. Don’t overcook the shrimp or they’ll become rubbery – they should be firm but tender when done.
- Serve immediately over hot cooked rice, allowing about 1 cup of rice per serving. Garnish with chopped green onions for a fresh pop of color and mild onion flavor that perfectly complements the rich Creole sauce.
Smart Swaps
- Chicken broth instead of chicken stock (1:1 ratio) – slightly lighter flavor but works perfectly
- Crushed red pepper flakes instead of cayenne (¼ teaspoon flakes = ½ teaspoon cayenne)
- Fresh thyme instead of dried (1½ teaspoons fresh = ½ teaspoon dried)
Make It Diabetes-Friendly
Replace the regular white rice with cauliflower rice (reduces carbs from 45g to 5g per cup) or brown rice (lowers glycemic index from 73 to 50). Use 2 teaspoons of flour instead of 1 tablespoon to reduce carbs by 6g per serving. Skip the optional wine to eliminate 2g of residual sugars. Serve smaller portions (¾ cup instead of 1 cup rice) and pair with a side salad to increase fiber and slow glucose absorption. Total carb reduction: approximately 15-20g per serving.
Pro Tips
- Pat shrimp completely dry before adding – wet shrimp will make your sauce watery
- Make the sauce base ahead and reheat before adding shrimp for even quicker weeknight meals