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South Louisiana Shrimp Creole Recipe

South Louisiana Shrimp Creole Recipe
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★★★★★

5.2 from 5 reviews

This South Louisiana Shrimp Creole recipe is a vibrant, flavorful dish featuring succulent shrimp simmered in a rich, spicy tomato-based sauce infused with the classic Cajun trinity of onions, bell peppers, and celery. Perfectly seasoned with herbs and spices, it offers an authentic taste of Louisiana’s Creole cuisine and can be served over traditional rice or a low-carb cauliflower rice alternative.

Ingredients

Scale

Shrimp Seasoning

  • 1 pound raw shrimp, peeled and deveined
  • 1 teaspoon lemon zest
  • 1/2 teaspoon paprika
  • 1 teaspoon parsley flakes
  • 1 teaspoon Louisiana hot sauce
  • 1 teaspoon onion powder
  • Salt, black pepper, and cayenne pepper to taste

Creole Sauce

  • 3 tablespoons butter or oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery ribs, chopped
  • 3 garlic cloves, minced
  • 1 14.5-ounce can stewed tomatoes
  • 1 1/2 cups tomato sauce
  • 1/4 cup chicken broth (gluten free)
  • 1 dried bay leaf

To Serve

  • Rice or cauliflower rice
  • Additional salt, black pepper, and cayenne pepper to taste (optional)

Instructions

  1. Season the shrimp. In a bowl, combine the shrimp with lemon zest, paprika, parsley flakes, Louisiana hot sauce, onion powder, and salt, black pepper, and cayenne pepper to your taste. Mix well and cover. Refrigerate until ready to cook to let the flavors meld.
  2. Sauté the Cajun trinity. Heat butter or oil in an enameled cast iron skillet over medium heat. Add chopped onion, green bell pepper, and celery. Cook until softened and lightly browned, about 5-7 minutes.
  3. Add garlic. Stir in minced garlic and cook for an additional minute until fragrant, taking care not to burn it.
  4. Add tomatoes and broth. Pour in the stewed tomatoes, tomato sauce, chicken broth, and add the dried bay leaf. Stir to combine all ingredients.
  5. Simmer the sauce. Reduce heat to low and let the sauce simmer uncovered for 20 to 30 minutes. Stir frequently until the sauce thickens and turns a dark crimson color.
  6. Cook the shrimp. Add the seasoned shrimp to the sauce. Stir often and cook for 7 to 10 minutes until shrimp are opaque and fully cooked. Use a digital thermometer to ensure the internal temperature reaches 145°F before removing from heat.
  7. Serve. Remove the bay leaf. Serve the Shrimp Creole as is or over cooked rice or cauliflower rice. Adjust seasoning with additional salt, black pepper, or cayenne pepper if desired.

Notes

  • Stewed tomatoes add a deeper flavor to this dish, but if unavailable, crushed tomatoes can be substituted.
  • Using chicken broth makes this dish gluten free, but ensure that your broth is labeled gluten free.
  • For a lower carbohydrate option, serve over cauliflower rice instead of traditional rice.
  • The level of spiciness can be adjusted by modifying the amount of Louisiana hot sauce and cayenne pepper.

Nutrition

Keywords: Shrimp Creole, Creole sauce, Louisiana cooking, Cajun trinity, spicy shrimp, gluten free, southern cuisine

Find it online: https://servedbynora.com/south-louisiana-shrimp-creole-recipe/