Shrimp Creole

Shrimp Creole is a classic Louisiana dish rooted in Creole cuisine, which blends French, Spanish, African, and Caribbean culinary traditions. It originated in New Orleans in the 18th and 19th centuries, when the city was a melting pot of cultures and cooking styles.

The dish features shrimp simmered in a rich tomato-based sauce with the “Holy Trinity” of Louisiana cooking—onions, bell peppers, and celery—along with garlic, herbs, and spices. Tomatoes, a key ingredient, reflect the Spanish and Caribbean influence, distinguishing Creole from Cajun cooking, which typically avoids tomatoes.

Shrimp Creole became popular in the early 20th century as part of New Orleans’ restaurant culture and home kitchens alike. It’s traditionally served over white rice and remains a beloved example of Creole comfort food and the cultural fusion that defines southern Louisiana cuisine.

Shrimp Creole

Shrimp Creole

Yield: 4-5
Author: Matt Foster
Prep time: 30 MinTotal time: 30 Min

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 3 tbsp butter
  • 1 cup onion, chopped
  • 3/4 cup bell pepper (green or red), chopped
  • 3/4 cup celery, chopped
  • 3 cloves garlic, minced
  • 1½ cups fresh or frozen sliced okra
  • 2 (14.5 oz) can diced tomatoes (with juices)
  • 2 cups reduced seafood stock
  • 1 tsp Worcestershire sauce
  • 1 tsp hot sauce (optional)
  • 1 bay leaf
  • 1 tsp paprika
  • ½ tsp dried thyme
  • ¼ tsp cayenne pepper (optional)
  • Salt and black pepper to taste
  • 2 tbsp chopped green onions (for garnish)
  • 2 tbsp chopped parsley (for garnish)

Instructions

  1. Make the Seafood Stock:
  2. Shell and devein the shrimp. Add the shells to a pot and just cover with water. Add 3 lemon slices, a sliced onion with 4-6 cloves tacked in the side. Add 2-3 bay leaves. Reduce at a low simmer to 50%. Takes around 30 minutes. (This can be done up to 3 days in advance.)
  3. Cook the vegetables:
  4. In a large skillet or Dutch oven, heat butter over medium heat. Add onion, bell pepper, and celery. Sauté for 5–6 minutes until soft. Add garlic and cook another minute.
  5. Okra:
  6. Steam okra until it falls apart in pan with small amount of water. Chop or process. Note: While I prefer the flavor of okra, the texture is less desirable. I add mine to the food processor for it to serve as a thickener in final sauce. This helps the final product to sit on top the rice in presentation.
  7. Build the sauce:
  8. Add diced tomatoes, okra, tomato paste, broth, Worcestershire, hot sauce (if using), bay leaf, paprika, thyme, cayenne, salt, and pepper. Stir well and bring to a simmer.
  9. Simmer:
  10. Simmer uncovered for 20 minutes, stirring occasionally, until the sauce thickens and okra is tender.
  11. Add shrimp:
  12. Add the shrimp to the pot. Cook for 6-8 minutes, until shrimp are pink and cooked through.
  13. Finish and serve:
  14. Remove bay leaf, taste and adjust seasonings. Serve hot over rice, garnished with green onions and parsley.