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Turn simple items into a flavorful, mildly hot New Orleans favorite in just 45 minutes with this true Shrimp Creole. The real magic starts when veggies from the holy trinity mix with tomato sauce and big, tender Gulf shrimp, making a cozy one-pot dinner that tastes like it's been cooking forever.
I whipped up this Shrimp Creole on a super busy night when I wanted something fancy without spending all evening cooking. The smell in my kitchen took me back to my time in New Orleans, and now it's what I make whenever friends come over who want food with deep, exciting flavors.
Ingredients
- Olive oil and butter: work together as the starting point that builds taste without getting too dark
- Green bell pepper, onion, and celery: the famous Louisiana "holy trinity" that makes up the must-have base for real Creole dishes
- Garlic: chopped fresh cloves add wonderful smells that you just can't get from the dried stuff
- All-purpose flour: makes a thin roux that gives the sauce just the right thickness
- Cajun seasoning: adds that true Louisiana kick try brands like Emerils or Slap Ya Mama for best taste
- Sugar: cuts through tomato sharpness for a smoother overall flavor
- Crushed tomatoes: gives the sauce its backbone try the fire-roasted kind for extra flavor
- Worcestershire sauce: brings a rich savory quality that makes everything taste better
- Bay leaves: give gentle herb notes as the sauce bubbles away
- Shrimp: go for big, wild-caught Gulf ones if you can find them for the tastiest, firmest results
Step-by-Step Instructions
- Cook Down the Veggies:
- Warm oil and butter in a Dutch oven on medium until butter completely melts. Toss in your chopped celery, onion, and bell pepper, stirring now and then so they don't brown too much. Let them cook slowly for 8-10 minutes until they're soft and see-through. The onions should look slightly gold but not dark brown. This slow cooking pulls out the natural sweetness in the veggies and sets up your Creole's taste foundation.
- Wake Up the Flavors:
- Put the chopped garlic in with your soft veggies and cook for just one minute until you can really smell it. Mix flour, Cajun seasoning, sugar, chili powder, and salt in a small dish, then sprinkle it all over your veggie mix. Keep stirring for one minute to get rid of that raw flour taste and bring out the spices' oils. The mix will smell amazing and should coat every bit of the veggies.
- Create Your Sauce:
- Add chicken broth to the pot, using a wooden spoon to scrape up all those tasty bits from the bottom. Put in crushed tomatoes, Worcestershire sauce, bay leaves, and Tabasco if you want some heat. Turn up the heat until it starts to bubble, then turn it way down. Let it bubble gently without a lid for 15-20 minutes, stirring sometimes so nothing sticks. You'll notice the sauce getting thicker.
- Finish with Shrimp:
- Turn heat to medium and lay your cleaned shrimp in one even layer. Gently fold them into the sauce and let them cook for just 4-5 minutes until they turn pink and start to curl a bit. Don't let them cook too long or they'll get tough. Take out the bay leaves before you serve it up.
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The thing I love most about this dish is how rich it gets when you take time with the holy trinity. My grandma showed me that being patient during this step changes a decent Creole into an amazing one. She always told me "nobody ever rushed a good Creole" while slowly turning those veggies until they were perfectly golden.
Tasty Rice Companion
White long-grain rice goes best with Shrimp Creole. Cook your rice on its own while the sauce bubbles away. Mix 1 part rice with 2 parts water, let it come to a boil, then turn heat low and cover for 18 minutes. Let the rice sit covered for 5 more minutes after cooking for fluffy grains that'll show off your creole just right.
Twist It Your Way
This dish works great with your own changes. Want it hotter? Throw in more Tabasco or add a chopped jalapeño with your trinity veggies. Need something more filling? Cook some sliced andouille sausage with the veggies. Going lighter? Serve it on cauliflower rice instead of regular rice. Whatever changes you make, stick to the basic sauce-making steps for that real authentic taste.
Keeping Leftovers
Shrimp Creole actually tastes even better the next day as all the flavors mix together. Keep what's left in a sealed container in your fridge for up to three days. When you want to eat it again, warm it slowly on the stove with a little chicken broth to thin the sauce. If you need to save it longer, freeze just the sauce without the shrimp, then thaw it in the fridge overnight before warming and adding freshly cooked shrimp.
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Frequently Asked Questions
- → What’s the holy trinity in Cajun cooking?
The holy trinity is a blend of diced celery, onion, and bell pepper, forming the foundation of many Cajun recipes like this one.
- → How can I make it less spicy?
You can dial back the heat by skipping the Tabasco and opting for a mild Cajun seasoning. Tweak spices to fit your taste.
- → How do I store leftovers?
Put cooled leftovers into a sealed container and refrigerate for up to 3 days. Reheat slowly on the stove, adding a splash of water or broth if it thickens.
- → Can I freeze this dish?
Yes, freeze the sauce (leave the shrimp out) for up to 3 months. When reheating, add freshly cooked shrimp to keep them tender.
- → What pairs well with Shrimp Creole?
Serve it over warm rice and top with parsley. For a heartier meal, add a crisp salad or some crusty bread on the side.
- → Can I substitute different shrimp?
Of course! While Gulf shrimp is classic, any peeled and deveined shrimp will work perfectly in this dish.