Shrimp Creole

By Vallery Lomas

Published December 9, 2022

  • Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
50 minutes
Rating
4(3,770)
Comments
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Much like gumbo, this shrimp and tomato stew starts with a roux that thickens and adds a distinct flavor (though many takes on shrimp Creole skip the roux altogether). Next, the “holy trinity” of Creole cooking — onion, celery and bell pepper — is simmered in the roux. You’ll want to stir the bottom of the pot constantly to prevent the roux from sticking and burning, and make sure to keep a close eye: A burned roux can’t be saved. Creole cuisine relishes improvisation, so feel free to add other veggies or a different protein, or omit the hot sauce and add a teaspoon of apple cider vinegar in its place. This spicy stew is traditionally served over steamed white rice, but is also delicious served over brown rice or other whole grains, like quinoa.

Featured in: A Shrimp Creole for Our Times

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Ingredients

Yield:4 servings

FOR THE CREOLE SEASONING (OPTIONAL)

  • 1 tablespoon smoked paprika

  • 1 tablespoon chili powder

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • ½ teaspoon cayenne pepper (or less, if desired)

  • ½ teaspoon fine sea salt

  • ½ teaspoon black pepper

FOR THE SHRIMP

  • 1 pound shrimp, peeled and deveined

  • 2 teaspoons homemade or store-bought Creole seasoning

  • ¼ cup unsalted butter (½ stick)

  • ⅓ cup all-purpose flour

  • 1 medium yellow onion, finely chopped

  • 2 celery ribs, thinly sliced

  • 1 green bell pepper, seeded and finely chopped

  • 4 garlic cloves, minced

  • 1 (15-ounce) can tomato sauce (no salt added)

  • 1 to 2 teaspoons hot sauce, to taste (optional)

  • 1 teaspoon granulated sugar

  • ½ teaspoon dried thyme

  • ½ teaspoon dried oregano

  • ½ teaspoon dried basil

  • 2 dried bay leaves

  • Fine sea salt and black pepper

  • ¼ cup chopped scallions

  • ¼ cup chopped flat-leaf parsley leaves and tender stems

  • Steamed rice, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

40 grams carbs; 213 milligrams cholesterol; 382 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 13 grams fat; 6 grams fiber; 918 milligrams sodium; 29 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the optional Creole seasoning: Combine all ingredients in a small bowl and stir together. The seasoning makes about ¼ cup; store it in a closed container in a cool, dry place.

  2. Step 2

    Toss the raw shrimp with 1 teaspoon Creole seasoning and set aside.

  3. Step 3

    In a Dutch oven or large, heavy skillet, melt the butter over medium-low heat. Sprinkle the flour on top and stir constantly with a wooden spoon until a roux the color of peanut butter forms, about 10 minutes.

  4. Step 4

    Add the onion, celery and bell pepper, increase the heat to medium and cook until softened, stirring occasionally, about 8 minutes. Stir in the garlic and cook until fragrant, 1 minute.

  5. Step 5

    Stir in ⅓ cup water, then the tomato sauce, hot sauce (if using), sugar, thyme, oregano, basil, bay leaves, 1 ½ teaspoons salt, ½ teaspoon black pepper and the remaining 1 teaspoon Creole seasoning. Bring to a simmer, then reduce the heat to low. Cover and simmer for 10 minutes until thickened, stirring occasionally to make sure that the bottom doesn’t burn. (If needed, add more water.)

  6. Step 6

    Once the stew has thickened, add the seasoned shrimp and simmer until opaque and cooked through, about 5 minutes, turning each piece halfway through the cooking time. Taste and adjust seasoning.

  7. Step 7

    Remove from the heat and let stand for 10 minutes, uncovered. Sprinkle with scallions and parsley, and serve over steamed rice.

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Ratings

4 out of 5
3,770 user ratings
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Comments

judys

I think I’ll try diced tomatoes instead of tomato sauce if I make this again.

Eegulleye

Flavor was fine. Next time I'd let the roux darken a bit more before adding the vegetables. I felt the sauce to shrimp ratio was high and I'd increase the shrimp to 1.5 or 2 lbs.

Hilary

I thought this was very tasty, but after making it exactly as is, I would change a few things to fit my personal taste a bit more. 1) I think the recipe could use much more salt, but that is largely a me problem as I tend to under-salt dishes. 2) The recipe needs more hot sauce if you like spice. I added about 4 teaspoons of Crystal hot sauce and I thought it could use much more. 3) Next time, I'll cut back the sugar to 1/2 teaspoon. It was a bit sweet for me when I initially tasted it.

Mary

I recommend skipping the tomato sauce and instead use fresh, peeled, deseeded, chopped tomatoes, preferably from the garden. I also use some shrimp stock, which I make from the shells. I always make shrimp gumbo in the summer to take advantage of the fresh tomatoes- it really elevates the dish. Creole tomatoes or Celebrity both work well, but any fresh tomatoes will do. Cook it for an hour before adding the shrimp, to meld the flavors and mellow the heat from cayenne and black pepper. Add Tabasco at the end along with green onion and parsley to finish.

Braden

I found to be the worst recipe I have tried on this website I tried everything to correct.

KirkP

Tasty and easy to put together. It needs more heat!

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