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    Home » Recipes » Fish and Seafood

    Spicy New Orleans Shrimp Creole

    By Chula King · January 7, 2018 · Updated April 9, 2021 Leave a Comment

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    Shrimp Creole is a classic New Orleans dish consisting of shrimp cooked in a spicy mixture of diced tomatoes & onion, celery & bell pepper.

    Shrimp Creole is a classic New Orleans dish with both Spanish and French undertones. It consists of shrimp cooked in a spicy mixture of diced tomatoes and the trinity of onion, celery and bell pepper. Traditionally, shrimp creole is served with cooked white rice. Add a piece of freshly baked crusty french bread for an amazing meal!

    Spicy New Orleans Shrimp Creole

    Ingredients for Spicy New Orleans Shrimp Creole:

    I used the following ingredients for this delicious New Orleans classic: unsalted butter, onions, green bell pepper, celery, garlic, all-purpose flour, salt, sugar, cayenne pepper, petit diced tomatoes, chicken stock, Worcestershire sauce, hot sauce, fresh shrimp, Creole seasoning, and chopped green onion tops. For the Creole seasoning, I used Emeril’s Essence.

    Spicy New Orleans Shrimp Creole

    Making the Shrimp Creole:

    I started by melting the butter in a large saucepan over medium heat. Then, I added the trinity – onions, celery, and bell pepper. I cooked the trinity for about 10 minutes until the vegetables had started to soften.

    Next, I added the garlic, and cooked the mixture for about 30 seconds until the garlic was fragrant. Then, I added the flour, salt, sugar, and cayenne pepper. I gave the mixture a stir, and added the tomatoes, chicken stock, Worcestershire sauce, and hot sauce.

    Spicy New Orleans Shrimp Creole

    I brought the creole mixture to a boil, stirring constantly. Then, I lowered the heat to low, covered the pan, and cooked it for about 30 minutes until the vegetables were tender.

    Meanwhile, I got the shrimp ready by mixing it with the Creole seasoning. After the tomato mixture had simmered for 30 minutes, I added the shrimp, and stirred to combine everything. I let the shrimp cook for 3 to 4 minutes until they were pink and cooked through.

    Spicy New Orleans Shrimp Creole

    I served the Spicy New Orleans Shrimp Creole with white rice that I had cooked according to package instructions, and crusty french bread. Yum!

    Spicy New Orleans Shrimp Creole

    Spicy New Orleans Shrimp Creole

    Spicy New Orleans Shrimp Creole

    Shrimp Creole is a classic New Orleans dish consisting of shrimp cooked in a spicy mixture of diced tomatoes & the trinity - onion, celery and bell pepper.
    4.60 from 15 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mardi Gras, New Orleans, Southern
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 4
    Calories: 464kcal
    Author: Chula King

    Ingredients

    • 4 Tablespoons unsalted butter
    • 1 cup chopped onions
    • ½ cup celery chopped
    • ½ cup green pepper seeded and chopped
    • 5 cloves garlic minced
    • 2 Tablespoons all-purpose flour
    • ¼ teaspoon Kosher salt
    • 1 teaspoon sugar
    • ¼ teaspoon cayenne pepper
    • 14.5 ounce can petit diced tomatoes
    • 1 cup low sodium chicken broth
    • 1 teaspoon Worcestershire Sauce
    • ¼ teaspoon hot sauce or to taste
    • 1 ½ pounds shrimp peeled and deveined
    • 1 teaspoon Creole seasoning
    • 1 Tablespoon green onion tops chopped (for garnish)
    • 2 cups cooked white rice cooked according to package directions

    Instructions

    • Melt butter in a large sauce pan, over medium heat. Add the onions, celery, and green pepper. Sauté over medium heat for about 10 minutes, until vegetables begin to soften. Add garlic; cook until fragrant, about 30 seconds. Add salt, sugar, cayenne pepper, and flour; stir to combine. Add diced tomatoes, chicken broth, Worcestershire sauce, and hot sauce. Bring the mixture to a boil; cover pan and reduce heat to low. Simmer for 30 minutes, or until vegetables are tender.
    • Toss the shrimp with Creole seasoning. Add to tomato mixture. Cook the shrimp ntil they are pink and cooked through,3 to 4 minutes.
    • Serve with white rice, garnished with chopped green onions.
    • Yield: 4 servings.

    Nutrition

    Calories: 464kcal | Carbohydrates: 41g | Protein: 41g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 458mg | Sodium: 1657mg | Potassium: 676mg | Fiber: 3g | Sugar: 8g | Vitamin A: 970IU | Vitamin C: 36.5mg | Calcium: 314mg | Iron: 5.7mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

    More Fish and Seafood

    • Homemade Tartar Sauce – Quick and Easy
    • Basic Fish Batter
    • Classic Shrimp Cocktail
    • New Orleans Shrimp Remoulade

    Filed Under: Fish and Seafood, Mardi Gras, Southern

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    Chula King is an award-winning photographer and videographer behind Pudge Factor. She’s a professor by day and foodie by night, showcasing her favorite tried and true recipes.

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