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One-Pot Shrimp Creole Recipe

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4.3 from 60 reviews

This flavorful One-Pot Shrimp Creole is a classic Louisiana dish that combines tender shrimp with a spicy, tomato-based sauce simmered with bell peppers, celery, and aromatic seasonings. Perfectly balanced with a touch of heat and a robust blend of Creole spices, this recipe is easy to prepare in a single pot, making it an ideal weeknight dinner served over rice.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Vegetables and Aromatics

  • 1 medium sweet onion, diced
  • 5 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 celery stalk, diced

Liquids and Sauces

  • 2 cans (14.5 oz each) stewed tomatoes (San Marzano recommended)
  • 1 can (8 oz) tomato sauce (San Marzano recommended)
  • 2 tablespoons hot sauce (or to taste)
  • 1 tablespoon Worcestershire sauce (optional)

Seasonings

  • 2 tablespoons vegetable oil
  • 1 tablespoon tomato paste
  • 1 tablespoon Creole seasoning (or Cajun seasoning)
  • 1/4 teaspoon dried thyme (optional)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon ground black pepper (or to taste)
  • 1/4 teaspoon red pepper flakes (optional)

Protein

  • 2 pounds shrimp, peeled and deveined

Instructions

  1. Start: Prepare all your ingredients by dicing the vegetables and peeling and deveining the shrimp if not already done.
  2. Heat the Pan: Place a large cast-iron pan or a Dutch oven over medium-high heat to get it ready for sautéing.
  3. Sauté Aromatics: Add the vegetable oil to the hot pan. Once heated, add the diced onion and minced garlic. Stir frequently and cook for about 1 minute until fragrant.
  4. Cook Vegetables: Add the diced green and red bell peppers along with the celery to the pan. Stir and cook for 3 to 4 minutes until the vegetables begin to soften but still retain some crunch.
  5. Make the Sauce: Pour in the stewed tomatoes, tomato sauce, and add the tomato paste. Stir in the hot sauce and Worcestershire sauce if using. Mix thoroughly to combine all the ingredients.
  6. Simmer: Add the Creole seasoning, dried thyme, salt, black pepper, and red pepper flakes if you prefer an extra kick. Stir well and reduce the heat to medium-low. Let the sauce simmer gently for 20 to 30 minutes, stirring occasionally to prevent sticking and to develop flavors.
  7. Add Shrimp: Add the peeled and deveined shrimp to the simmering sauce. Stir to coat the shrimp evenly and cook for 7 to 10 minutes until the shrimp turns pink and is cooked through.
  8. Season to Taste: Taste the sauce and adjust seasoning by adding more salt, pepper, or hot sauce as needed to suit your preference.
  9. Serve: Serve the shrimp creole hot over cooked rice. Garnish with chopped parsley or green onions for a fresh finish.

Notes

  • Use a large cast-iron skillet or Dutch oven to ensure even cooking and heat retention while simmering.
  • San Marzano tomatoes are preferred for their rich and slightly sweet flavor but canned stewed tomatoes can be substituted.
  • Adjust the spiciness by controlling the amount of hot sauce and red pepper flakes.
  • Shrimp cooks quickly; avoid overcooking to keep it tender and juicy.
  • Serve with white rice, brown rice, or even cauliflower rice for a lighter option.
  • This dish can be made ahead and reheated, flavors often improve after resting.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Creole

Find it online: https://ellarecipe.com/one-pot-shrimp-creole-recipe/