Shrimp Creole

By Vallery Lomas

Published Dec. 10, 2022

Shrimp Creole
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Total Time
50 minutes
Rating
4(3,708)
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)

    • 1tablespoon smoked paprika
    • 1tablespoon chili powder
    • 1teaspoon onion powder
    • 1teaspoon garlic powder
    • ½teaspoon cayenne pepper (or less, if desired)
    • ½teaspoon fine sea salt
    • ½teaspoon black pepper

    For the Shrimp

    • 1pound shrimp, peeled and deveined
    • 2teaspoons homemade or store-bought Creole seasoning
    • ¼cup unsalted butter (½ stick)
    • ⅓cup all-purpose flour
    • 1medium yellow onion, finely chopped
    • 2celery ribs, thinly sliced
    • 1green bell pepper, seeded and finely chopped
    • 4garlic cloves, minced
    • 1(15-ounce) can tomato sauce (no salt added)
    • 1 to 2teaspoons hot sauce, to taste (optional)
    • 1teaspoon granulated sugar
    • ½teaspoon dried thyme
    • ½teaspoon dried oregano
    • ½teaspoon dried basil
    • 2dried bay leaves
    • Fine sea salt and black pepper
    • ¼cup chopped scallions
    • ¼cup chopped flat-leaf parsley leaves and tender stems
    • Steamed rice, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

382 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 29 grams protein; 918 milligrams sodium

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, 1½ 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
3,708 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.

Stacy

Definitely too much sauce to shrimp. I took half out before i added the shrimp and stashed it in the freezer for another time. Would be great with andouille too. I also threw the shrimp in for just a couple mins and turned ofd the heat.

Margaret P.

I’ve made gumbo and jambalaya for many years, so I thought I’d try this. I’ve never ever heard of roux being made with butter, but I went ahead with the recipe as written. I was disappointed with the flavor of the sauce. For me, it was just off. I’ll try it again, but will use flour and EVOO or cooking oil for the roux.

Paxwolf

Make your own creole spice and use three teaspoons per pound of fresh Gulf of Mexico shrimp

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