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soul warming spicy shrimp creole

Spicy Shrimp Creole

This classic Louisiana dish combines succulent shrimp with the Creole 'holy trinity' of vegetables in a rich, flavorful tomato sauce. The perfect balance of heat and sweetness creates a hearty, soul-warming meal that's surprisingly straightforward to prepare.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Main Course
Cuisine: Creole
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds shrimp peeled and deveined
  • 1/4 cup vegetable oil
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon cayenne pepper
  • 1 1/2 cups chicken broth divided (1 cup and 1/2 cup)
  • 2 tablespoons flour
  • 1 cup green bell pepper chopped
  • 1 can tomato sauce 8 ounce
  • 2 bay leaves
  • 1 can diced tomatoes 14 1/2 ounce, undrained
  • 1 can tomato paste 6 ounce
  • 3 cloves garlic minced
  • 1 cup celery chopped
  • 2 cups onions chopped
  • 1/2 teaspoon salt
  • Steamed rice for serving
  • Tabasco sauce optional, for extra heat

Equipment

  • Large skillet
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Heat vegetable oil in a large skillet over medium heat.
  2. Add chopped onions, green bell pepper, celery, and minced garlic to the skillet. Sauté until vegetables become tender and fragrant, about 5-6 minutes.
  3. Stir in tomato paste and cook for about 1 minute to slightly caramelize and deepen the flavor.
  4. Pour in 1 cup of chicken broth, whisking to combine into a smooth base.
  5. Add diced tomatoes with their juice, tomato sauce, bay leaves, cayenne pepper, Worcestershire sauce, and salt. Bring the mixture to a boil.
  6. Reduce heat and simmer for about 20 minutes, stirring occasionally.
  7. In a small bowl, mix the remaining 1/2 cup of chicken broth with flour until smooth to create a slurry.
  8. Whisk the slurry into the sauce, stirring constantly for about 5 minutes to prevent lumps from forming and to thicken the sauce.
  9. Add the peeled and deveined shrimp to the skillet. Cook just until the shrimp turn pink and curl up, about 3-5 minutes.
  10. Remove the bay leaves before serving.
  11. Serve the shrimp creole over steamed rice, with optional Tabasco sauce on the side for those who prefer extra heat.

Notes

For best results, chop all vegetables to a similar size to ensure even cooking. If using frozen shrimp, thaw completely in the refrigerator overnight before cooking. Be careful not to overcook the shrimp as they can become rubbery - they only need a few minutes until they turn pink. This dish keeps well in the refrigerator for up to 3 days and actually improves in flavor overnight.
For a milder version, reduce the amount of cayenne pepper or substitute with paprika. You can also add andouille sausage for a smoky depth of flavor, or substitute mushrooms for a vegetarian option.