Louisiana Shrimp Creole Recipe

If you’ve never made Louisiana Shrimp Creole before, you’re in for a treat! The shrimp is seasoned and seared to perfection.

Then comes in the holy trinity – onion, green bell pepper, celery (and the pope, garlic), a staple in creole cuisine, adding rich flavors to every bite.

It’s smoky, garlicky, and just the right amount of spicy. I like to serve it over hot cooked rice so the sauce can soak into every bite.

It’s one of those comfort food recipes that tastes like it’s been passed down through generations, even if you’re making it for the first time in your own kitchen. 

Why This is the BEST Shrimp Creole Recipe

• Big Flavor: Rich, tomatoey, and just the right amount of heat without overpowering the shrimp.
• Deep, layered seasoning: From the holy trinity to a flavorful tomato base, every bite hits.
• Authentic Southern soul food recipe: this recipe tastes like a dish straight out of a Louisiana kitchen—warm, comforting, and full of heart.
• Easy to make: ​this dish comes together in just 30 minutes – it gets no better than this! 

Key Ingredients 

• I recommend using Extra Large Shrimp or Jumbo Shrimp for shrimp creole. They give you a nice meaty bite and soak up the sauce really nicely. They also stay juicy and tender while simmering. Smaller shrimp will cook a lot faster while large shrimp can hold up to the heat without risk of becoming overcooked. (extra points if you use gulf shrimp!) 
• Seafood stock adds a savory depth of flavor to the tomato sauce. You should be able to find this at the grocery store, however, in a pinch you also can use shrimp stock or chicken broth if you don’t have any seafood stock. 
• Holy Trinity – bell pepper, celery, and onion – this is the foundation of a lot of creole and cajun cuisine. This combo adds sweetness, earthiness, and depth. You can find holy trinity in things like chicken and sausage jambalaya, cajun seafood boils, and even cajun seafood gumbo. 
• For the seasoning blend, you’ll need creole seasoning, onion powder, garlic powder, and dried thyme. This combo of spices make this shrimp creole recipe super flavorful! 
• Heavy cream adds richness to the sauce while also mellowing out the acidity of the tomatoes and balancing the heat.

Recipe Variations 

(full list of ingredients can be found in the recipe card)

• I have small children so I keep the heat to a minimum but if you love a spicy dish, add in some cayenne pepper and red pepper flakes for some heat! 
• If you want to add in some smoked sausages like how I did with my cajun shrimp and grits, feel free to cook them up after you sear the shrimp. This adds a ton of flavor, too. 
• Don’t have canned stewed tomatoes? You can use fresh tomatoes! Slice them into chunks and make sure to cook them until they’re tender so that your tomato sauce wont have hard chunks of tomatoes. 

How to make Louisiana Shrimp Creole 

Step 1: In a small bowl, mix together creole seasoning (or cajun seasoning), onion powder, garlic powder, and dried thyme. Pat shrimp dry with a paper towel and add 1 tbsp of the seasoning mix to the shrimp. Season with salt. Drizzle olive oil into a large skillet over medium heat, then add the shrimp and cook on both sides for about 2 minutes. Remove from the skillet and set aside. 

Step 2: Add butter to the pan and allow it to melt. Add in the onion, celery, and bell pepper and cook for 5-7 minutes, until slightly softened and browned. Add in the remainder of the seasoning mix, garlic, and tomato paste. Mix everything together and continue to cook for 3-4 minutes, until everything is combined.

Step 3: Pour in seafood stock, stewed tomatoes, and bay leaves. Bring to a boil, then reduce heat to low heat. Cook uncovered for 15-20 minutes, allowing the mixture to reduce and thicken slightly. 

Step 4: Add in the worcestershire sauce and hot sauce. Taste for black pepper and salt and add more as needed. Stir together and remove from heat. Add in shrimp and fresh parsley and garnish with diced green onion. Serve atop white rice.

Tips for Making Shrimp Creole 

• If using fresh shrimp, be sure to devein the shrimp and peel the shells. Also be sure to use within 24 hours for the best flavor. 
• Don’t overcook the shrimp (I only say this because it’s really easy to do!). As soon as the shrimp is pink and slightly curled (in the shape of a “C”), i’s done cooking. Remove it from the pan and set it aside. 
• While cooking down the sauce, if it begins to thicken too quickly, add additional seafood stock or water.
• Not all creole seasoning blends are the exact same. If your blend has salt in it, taste as you go so that you don’t over salt the dish. 
• To thaw frozen shrimp quickly, place shrimp in cold water for about 30 minutes. They’ll be ready to use in no time! 

What to Serve with Shrimp Creole 

This is a great recipe to serve over a bed of rice and some crusty french bread, buttermilk cornbread, or cheddar biscuits. Top with some parsley and green onions and you’ve got a hearty meal that’s good any time of the year on any and every occasion! You can also serve it with coleslaw, fried okra, or potato salad for a classic soul food style meal.