Description
Spicy Louisiana shrimp creole blends Cajun culinary traditions with fresh Gulf Coast ingredients. Savory tomato-based sauce and plump shrimp create a hearty meal that delights palates and connects you to New Orleans’ rich cultural heritage.
Ingredients
Scale
- 1.5 lb (680 g) large shrimp, peeled and deveined
- 1 tbsp Creole seasoning (like Tony Chacheres or homemade)
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz/411 g) can diced tomatoes
- 1 cup tomato sauce
- ½ cup chicken broth (or seafood stock)
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce (adjust to taste)
- 1 tsp paprika
- ½ tsp dried thyme
- ½ tsp dried oregano
- 1 bay leaf
- Salt & black pepper, to taste
- 2 tbsps butter
- 1 tbsp olive oil
- Cooked white rice
- Chopped parsley
- Chopped green onion
Instructions
- Spice Preparation: Lavishly coat shellfish with Creole spice blend, ensuring uniform seasoning. Let marinate while preparing sauce base.
- Flavor Foundation: Heat butter and oil in large skillet. Sauté onions, bell peppers, and celery until translucent, then add garlic and cook briefly to release aromatic qualities.
- Sauce Development: Incorporate diced tomatoes, tomato sauce, and broth. Blend Worcestershire sauce, hot sauce, paprika, thyme, oregano, and bay leaf. Season with salt and pepper, creating a rich, complex sauce.
- Sauce Reduction: Simmer sauce for 15-20 minutes, stirring occasionally. Allow liquid to thicken and flavors to intensify, developing a deep, concentrated essence.
- Shellfish Integration: Gently immerse seasoned shrimp into simmering sauce. Cook until shellfish turns pink and becomes opaque, approximately 5-7 minutes. Monitor carefully to prevent overcooking and maintain tender texture.
- Plating and Garnish: Remove bay leaf. Serve Creole shrimp over steamed rice, adorned with freshly chopped parsley and green onion rings for vibrant presentation and additional flavor dimension.
Notes
- Manage Seafood Freshness: Select high-quality, fresh shrimp and remove shells/veins completely before seasoning to enhance flavor absorption and ensure food safety.
- Prevent Overcooking Shrimp: Monitor cooking time carefully, removing shrimp precisely when they turn pink and opaque to maintain tender, succulent texture; overcooking leads to rubbery, tough shellfish.
- Balance Spice Levels: Adjust hot sauce and Creole seasoning according to personal heat tolerance; start with smaller quantities and incrementally increase for controlled, personalized flavor profile.
- Enhance Rice Pairing: Choose long-grain white rice or traditional Louisiana-style rice as base; consider briefly toasting rice in butter before cooking to develop deeper, nuttier undertones that complement the Creole sauce’s rich complexity.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 9
- Calories: 267
- Sugar: 4 g
- Sodium: 740 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 151 mg