Easy to make but company-worthy, a spoonful of rice is all you need to complete this flavor-packed meal. Convenient prep-ahead options included.
Shrimp Creole was one of my mom’s “special dishes,” a meal she served when company came or there was something to celebrate.
But the flavor and ease of this southern Louisiana staple makes the dish worthy of more frequent appearances. Conveniently, the ingredients are largely pantry staples, and a bag of frozen shrimp can be kept in the freezer so it’s ready when you are.
As a bonus, you can even prepare the sauce a day or two in advance and then reheat and add the shrimp when you’re ready to eat. Plus, the flavor improves over time.
My mom never passed along a firm recipe, so over the years, I recreated the dish I remember and what she still claims to be her personal favorite.
When Mom looks back on all the years she made shrimp Creole, she now says that it most reminds her of summer nights at the shore when my siblings and I were young. No doubt, the memories that weave their way into the meals we’ve eaten over the years add their own special flavor.
Every August, my family enjoyed regular get-togethers with several families who vacationed at the same time we did, and the moms shared the dinner duty. When it was my mom’s turn, she’d whip up her shrimp Creole because she could easily double or triple the recipe to accommodate the big group.
For added ease, she’d prepare the sauce in advance, adding the shrimp as she reheated it. Even the rice could be made earlier in the day and rewarmed. And though the recipe scored points for ease and flexibility, it had a little wow factor too.
Perhaps most importantly, all the kids would eat it! I didn’t care for olives—my mom’s signature touch—nor did my kids for many years. But none of us seemed to notice they were there. We love olives now and I often go heavy on them. They could absolutely be omitted, but I think the subtle briny flavor adds something special.
In this classic Creole dish, the Holy Trinity of onion, celery, and bell pepper forms the foundation of a flavorful tomato sauce that is then infused with a cayenne-based seasoning. The shrimp are briefly simmered in the sauce, which is served over a bed of rice. For variety, I sometimes serve the sauce in a bowl and scoop the rice over top.
Traditionally, Creole dishes do not contain a roux, a mixture of butter and flour that is used to thicken a dish. Instead, the sauce is simply simmered to the preferred degree of thickness. Though my mom never did this, I add a cup of chicken broth to my sauce (if you have shrimp stock, by all means use it) to maintain a little soupiness. Over time, I’ve also dabbled with a little extra spice. If cooking for young children, you may absolutely omit the spices. They add complexity to the sauce, but it will still be a treat without them.
Most of the ingredients are basic pantry staples, and a bag of frozen, uncooked shrimp that has been peeled and deveined offers a convenient shortcut. For variety, other Creole-type dishes can easily be made by substituting different meat—like chicken and sausage—for the shrimp. A mixture of sausage and shrimp is delicious in the following recipe too. Feel free to improvise based on what you enjoy or have on hand.
Because shrimp Creole reminds me so much of my mom, I make a point of cooking it around Mother’s Day every year. But many years have proved that the flavorful dish will serve you well on any occasion – from Mardi Gras and après ski, to beach and lake weekends and game nights with friends…or just a good ol’ family dinner!
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Shrimp Creole
Ingredients
- 2 tablespoons butter (may substitute olive oil)
- 1 small to medium onion, diced
- ½ cup green bell pepper, diced
- ½ cup celery, diced
- 2 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes with juices (fire roasted are a nice option)
- 1 (15-ounce) can tomato puree
- 1 cup low-sodium chicken broth
- ⅓ cup (about 8 large) green olives, diced
- 2 teaspoons (10ml) Worcestershire sauce
- 2 teaspoons Creole seasoning (like Tony Cachere’s; may substitute Cajun seasoning)*
- ½ teaspoon sugar**
- ½ teaspoon kosher salt and a few grinds of the pepper mill
- ½ teaspoon dried thyme leaves
- ⅛ to ¼ teaspoon cayenne pepper*
- 1½ pounds peeled and deveined shrimp (I like medium size for a greater number of bite-size shrimp throughout; frozen and thawed works well)
- Optional for serving: rice, crusty bread, cornbread, parsley, hot sauce
Instructions
- In a large skillet (12 to 14-inch diameter with a lid) heat the butter over medium heat. Add the onion and sauté for 2-3 minutes or until softened. Add the bell pepper and celery and sauté until softened, about 2-3 minutes more. Stir in the garlic and cook until fragrant, or an additional 30-60 seconds.
- Add the tomatoes with juice, tomato puree, broth, olives, Worcestershire, Creole seasoning, sugar, salt and pepper, thyme, and cayenne pepper. Bring to a boil, and then cover, reduce the heat to low, and simmer, stirring once or twice, for 20-30 minutes or until the tomatoes have broken down and the sauce has thickened to your degree of liking.
- Add the shrimp to the tomato mixture and cook (uncovered and stirring occasionally for even cooking) for another 3-6 minutes, depending on size of the shrimp, or until the shrimp are opaque and just cooked through. (Helpful hint: Shrimp cook quickly and the hot sauce will continue to cook them once removed from the heat. So for the most tender shrimp, stop cooking as soon as the shrimp turn color.) Serve over rice and/or with bread or cornbread to mop up the flavorful sauce. Garnish with parsley and pass hot sauce at the table, if desired.
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