New Orleans-Style Shrimp Creole Recipe

Shrimp Creole recipe with rice in bowl foodiecrush.com

New Orleans-Style Shrimp Creole Recipe

This easy shrimp Creole recipe with tender shrimp in a Cajun-spiced tomato sauce creates a flavorful classic New Orleans stew served over rice.

Course Main Course

Cuisine American

Keyword shrimp creole

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 148kcal

Ingredients

3 tablespoons butter
1 green bell pepper , diced
1 yellow onion , diced
2 ribs celery , diced
3 garlic cloves , pressed or minced
2 teaspoons Cajun seasoning
2 tablespoons all-purpose flour
15 ounces canned diced tomatoes
1 ½ cups chicken broth (or water or shrimp stock)
1 teaspoon dried thyme
1 bay leaf
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Pinch of cayenne pepper
2-3 shakes of hot sauce
1 pound uncooked medium-size shrimp , (shelled and deveined)
¼ cup chopped green onion
2 tablespoons chopped parsley
Cooked white rice or brown rice

Instructions

Sauté the aromatics. Melt the butter in a large skillet over medium heat. Add the green bell pepper, onion, celery, and garlic and cook until the vegetables become tender, stirring occasionally, about 5 minutes.
Bloom the spices and cook the flour. Stir in the Cajun seasoning and cook for 1 minute for the spices to bloom and become fragrant. Sprinkle with the flour and cook for 1-2 minutes so the flour loses its raw flavor.
Simmer to thicken. Stir in the chicken broth (or water or shrimp stock), then the diced tomatoes, thyme, bay leaf, kosher salt, black pepper, cayenne pepper, and hot sauce. Bring to a simmer then reduce to low and cook for 20-25 minutes or until thickened, stirring occasionally. Add more broth or water as needed.
Cook the shrimp. Add the shrimp and cook just until opaque and cooked through, about 5 minutes. Add more broth or water if the broth is too thick.
Garnish and serve. Taste for seasoning then sprinkle with green onion and chopped parsley, and serve over white or brown rice.

Notes

To store: Leftovers will keep stored in the refrigerator for up to 3 days. Reheat over the stove (not in the microwave or the shrimp could get overcooked and tough), over low heat. If the sauce is too thick, add a bit of broth to the pan.

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