Shrimp Creole Recipe

Prepare

Pat shrimp dry and season lightly with 1/4 tsp salt and 1/8 tsp black pepper; set aside. Finely dice onion, bell pepper, and celery; mince garlic; slice green onions; chop parsley.

Heat a large deep skillet or Dutch oven over medium heat. Add butter and melt until foamy but not browned.

Add diced onion, bell pepper and celery (the 'holy trinity'). Sauté, stirring occasionally, until vegetables soften and the onion is translucent, about 6–8 minutes.

Add minced garlic and cook 30–45 seconds, until fragrant, taking care not to brown the garlic.

Stir in tomato paste and cook 1–2 minutes, stirring constantly, to develop a slightly caramelized flavor.

Add crushed tomatoes and chicken stock, stirring to combine and scrape up any browned bits from the bottom of the pan.

Add Worcestershire sauce, hot sauce, paprika, oregano, thyme, bay leaf, cayenne, remaining 3/4 tsp salt, and 3/8 tsp black pepper. Stir well to incorporate.

Bring the sauce to a gentle simmer, then reduce heat to low and cook, uncovered, 15–20 minutes to thicken and meld flavors. Taste and add sugar if the tomatoes taste overly acidic; adjust salt and pepper as needed.

With the sauce at a gentle simmer, add the seasoned shrimp in a single layer if possible. Cook 3–4 minutes, stirring occasionally, until shrimp are opaque and just cooked through (internal temp ~120–130°F / 49–54°C). Do not overcook.

Remove pan from heat. Stir in sliced green onions, chopped parsley, and lemon juice. If using filé powder, sprinkle it in now and stir; filé will slightly thicken the sauce and add a woody flavor.

Taste the finished Creole and adjust seasoning with salt, pepper, or hot sauce to preference.

Spoon warm cooked rice into shallow bowls or plates. Ladle shrimp creole over the rice, making sure to include plenty of sauce.

Garnish with additional chopped parsley and sliced green onions if desired. Serve immediately with lemon wedges and hot sauce on the side.