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Classic Shrimp Creole
Traditional dish · Cajun/Creole
A quintessential New Orleans dish featuring plump shrimp simmered in a rich, savory tomato-based sauce with the 'holy trinity' of bell peppers, onions, and celery, served over fluffy white rice.
Ingredients
- Shrimp1.5 lbs, peeled and deveined
- Tomatoes, diced28 oz can
- Onion, chopped1 large
- Bell pepper, chopped1 large (any color)
- Celery, chopped2 stalks
- Garlic, minced4 cloves
- Chicken broth1 cup
- Tomato paste2 tbsp
- Worcestershire sauce1 tbsp
- Hot sauce1 tsp (or to taste)
- Bay leaf1
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
- Cooked white rice, for serving4 cups
- Fresh parsley, chopped, for garnish2 tbsp
Steps
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, bell pepper, and celery (the 'holy trinity') and cook until softened, about 5-7 minutes.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Stir in diced tomatoes, tomato paste, chicken broth, Worcestershire sauce, hot sauce, and bay leaf. Bring to a simmer.
- 4
Reduce heat to low, cover, and let simmer for at least 20 minutes to allow flavors to meld.
- 5
Season the sauce with salt and black pepper to taste.
- 6
Add the peeled and deveined shrimp to the simmering sauce. Cook for 3-5 minutes, or until the shrimp are pink and cooked through. Do not overcook.
- 7
Remove the bay leaf. Stir in fresh parsley.
- 8
Serve hot over cooked white rice.
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