Mardi Gras is tomorrow and I have one more New Orleans dish to share with you before it starts, this tasty shrimp Creole! Shrimp creole is a dish where the meat, often shrimp, is served in a tomato based sauce with onions, celery and bell peppers along with some spicy hot sauce and it is simmered until it gets nice and thick. This dish is so easy to make, you just need to cook the veggies until tender, throw everything but the shrimp into the pot, simmer until nice and thick, add the shrimp, cook and you’re done! Although this recipe takes a bit of time to make, it’s worth it because all of that simmering really brings out all of the flavours! So if you are still looking for an idea of what to make for dinner tomorrow for Mardi Gras (and lets be honest, this is good any day of the year), you cannot go wrong with this shrimp Creole! I’t like bringing NOLA to your home!
Although shrimp Creole is typically served with rice I could not resist trying it out tossed with some linguine and it was good!
Alright, alright, I admit, I just wanted to be able to twirl the linguine up on a fork and slurp some noodles!
Shrimp Creole
A tasty Creole style dish with shrimp in a thick and tomato based sauce with onions, celery and bell pepper along with some spicy hot sauce that is typically served over rice.
ingredients
- 2 tablespoons oil
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup bell pepper, diced
- salt to taste
- 4 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 2 tablespoons tomato paste (optional)
- 1/4 cup dry white wine or shrimp stock or chicken broth
- 1 (28 ounce) can diced tomatoes (or 4 cups diced fresh ripe tomatoes)
- 1 cup shrimp stock or chicken broth
- 1 tablespoon creole seasoning
- 2 bay leaves
- 1 tablespoon hot sauce* (or to taste)
- 1 tablespoon Worcestershire sauce
- 1 pound shrimp, shelled and deviened
- salt, pepper and cayenne to taste
- 1/2 cup green onions, sliced
directions
- Heat the oil over medium-high heat, add the onions, celery and peppers, season with salt and cook until they are tender, about 7-10 minutes.
- Add the garlic, thyme and tomato paste and saute until fragrant, about a minute.
- Add the wine and deglaze the pan.
- Add the tomatoes, stock, creole seasoning bay leaves, hot sauce and Worcestershire sauce, bring to a boil, reduce the heat and simmer until thickened, about 30 minutes, stirring occasionally.
- Add the shrimp and simmer until cooked, about 2-3 minutes.
- Season with salt, pepper and cayenne to taste, remove from heat and serve over rice topped with the green onions.
Option: If you do not have shrimp stock on hand you can simmer the shells from the shrimp in chicken broth for 20 minutes and strain the solids out.
Note: *All hot sauces have a different level of heat and everyone has a different tolerance/preference for heat so add the your favourite hot sauce to taste.
Option: If you do not have have the time to simmer until the sauce thickens you can always add 2 tablespoons of cornstarch mixed into 2 tablespoons of cool water, though the simmering does bring out more flavour.
Note: The sauce only tastes better the next day and although shrimp isn’t the best reheated, if you are making say a chicken and/or andouille sausage version, double up the recipe for lots of tasty leftovers!
Shrimp Jambalaya
Shrimp Gumbo
Shrimp Etouffee
Cajun Shrimp Fettuccine Alfredo
Shrimp Linguine in a Tomato and White Wine Sauce
Cajun Shrimp Cauliflower Alfredo Linguini
Shrimp Creole Soup with Bacon and Cheddar Dumplings
Cajun Sweet Potato Seafood Chowder
Cheddar Biscuits and Shrimp and Andouille Gravy
Creamy Shrimp Alfredo Linguine
This looks and sounds so tasty!
The only thing is the shrimp, I haven't tried them before, might be time to 🙂
neenyslittleblog.blogspot.co.uk
Neeny: Shrimp is my favourite but this would also be great with other meats like chicken and/or sausage (like andouille or kielbasa), other seafood, etc.
Ah, thanks! I'm much more comfortable with chicken, I'll let you know how it goes when I've tried it 🙂
I love the spicy kick!
I want this over pasta right now! Amazing!
Dinner perfection! Love this Kevin!
oh jeez!!! this looks SO good Kevin!!!
So so good!! It's a cozy meal that I'd love on a winter day!
I made this a few weeks ago and I was pleasantly surprised how easy it was. Yum! Happy Mardi Gras!
I love this! So spicy and delicious!!!
This dish is classic NOLA ~ perfect for Mardi Gras!
Kevin, your Shrimp Creole looks SOOOO good and love it tossed with some linguine!!! If I can't have the real thing in NOLA, I'll have to make my own! Pinned!!
That looks amazing and totally makes me miss the amazing food I ate the whole time I was in NOLA. They definitely know how to eat over there 🙂
Just what we need, a little spice to warm up these cold nights.
I came across your blog while looking for some good food recipes and liked a lot. How amazing! I will keep an eye out for all your recipes 🙂
This was fantastic! Made it tonight and oooo-weeee!
Probably a good recipe but the advert that popped up so I couldn't read it kind of spoiled it for me, I will not be using this site again if I can avoid it…
Made this and it was delicious! It even tastes good without rice or noddles. Will definitely make again!
Can I double or triple this recipe?
Marnie Heck: Yes!!! Enjoy!
Kevin I’ve been reading your blog for years. You are amazing. As is this Shrimp Creole, which I’m enjoying right now! Delicious!
I made this tonight and my husband , son and me thought it was superb! The spices were right on. I’ll be making this again. Just loved it!
Wowow this was fabtastic!!! I thought I had Franks but I only had sriracha (did not use a whole tbs) and let me just say…. this was soooo so good! My lips are still tingling! Yum! Cannot wait for leftovers for tomorrow’s lunch! I ate it naked! No rice no noodles! Yea it was that goood!!
My family and I love this recipe! I’ve made it a few times and tonight I doubled it (there’s only my husband, 10yr old son and I)! We like to add crawfish, otherwise I follow the recipe exactly and serve over rice. Thank you!