What’s the difference between Shrimp Creole and Shrimp Étouffée?

Shrimp Creole features a tomato-based sauce with bold spices, whereas Shrimp Étouffée uses a rich roux-based gravy and is typically less spicy. Creole cooking incorporates more tomatoes, while Cajun dishes like Étouffée focus on deep, earthy flavors with darker roux and no tomato.

Can I use frozen shrimp for this Shrimp Creole recipe?

Yes, frozen shrimp work well. Just be sure to thaw them completely in the refrigerator or under cold running water, then pat them dry before cooking. Excess moisture can dilute the sauce and affect the texture of the shrimp.

Is Shrimp Creole spicy?

Shrimp Creole is moderately spicy, but the heat level is adjustable. You can control the spice by adding more or less hot sauce or Creole seasoning. For a milder version, use sweet bell peppers and reduce the hot sauce. For more heat, add cayenne pepper or extra hot sauce.

Shrimp Creole – Best Easy Recipe You’ll Love

Name: Shrimp Creole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Creole
Ingredients: 1 1/2 pounds large shrimp, peeled and deveined; 1 tablespoon olive oil; 1 medium onion, finely chopped; 1 green bell pepper, diced; 1 red bell pepper, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 (14.5-ounce) can crushed tomatoes; 2 tablespoons tomato paste; 3/4 cup chicken broth; 1 tablespoon Worcestershire sauce; 1 teaspoon hot sauce (or to taste); 2 teaspoons Creole seasoning; 2 bay leaves; 2 green onions, sliced (for garnish); 2 tablespoons chopped fresh parsley (for garnish); Cooked white rice, for serving

Description

This Shrimp Creole is a bold and comforting New Orleans-style dish featuring succulent shrimp simmered in a tangy Creole tomato sauce with aromatic vegetables and spices. It’s a quick, family-friendly Southern classic that brings authentic flavor to your table in just 45 minutes.

Ingredients

Scale

1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon olive oil
1 medium onion, finely chopped
1 green bell pepper, diced
1 red bell pepper, diced
2 celery stalks, diced
3 garlic cloves, minced
1 (14.5-ounce) can crushed tomatoes
2 tablespoons tomato paste
3/4 cup chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce (or to taste)
2 teaspoons Creole seasoning
2 bay leaves
2 green onions, sliced (for garnish)
2 tablespoons chopped fresh parsley (for garnish)
Cooked white rice, for serving

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Instructions

Heat olive oil in a large skillet over medium heat. Add the onion, green and red bell peppers, and celery. Cook for 8–10 minutes, stirring occasionally, until vegetables are soft and fragrant.
Add minced garlic and tomato paste. Cook for 1–2 minutes until the paste darkens slightly.
Stir in crushed tomatoes, chicken broth, Worcestershire sauce, hot sauce, Creole seasoning, and bay leaves. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
Add shrimp to the sauce and cook for 5–7 minutes, until shrimp are pink and opaque. Do not overcook.
Remove bay leaves. Stir in chopped parsley and green onions.
Serve hot over cooked white rice.

Notes

Use fresh or properly thawed frozen shrimp for best texture.
You can make the sauce ahead and refrigerate; add shrimp just before serving.
Adjust hot sauce to your spice preference.
This dish freezes well without the shrimp — add them fresh when reheating.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Creole, Southern

Nutrition

Serving Size: 1 serving (without rice)
Calories: 310
Sugar: 5g
Sodium: 880mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 6.5g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 36g
Cholesterol: 225mg