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Shrimp Creole

Shrimp Creole is a classic Southern dinner of tender shrimp simmered in a thick, tomato-based sauce with onion, bell pepper, celery, and warm spices. Serve it over fluffy long-grain rice for a comforting one-skillet meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 1.5 cups white rice long-grain
  • 2.25 cups water
  • 0.5 teaspoon kosher salt
For the shrimp Creole
  • 2 tablespoons vegetable oil
  • 1 yellow onion large, finely chopped
  • 1 green bell pepper medium, finely chopped
  • 2 ribs celery finely chopped
  • 3 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 can (28 oz) diced tomatoes with their juices
  • 1 cup low-sodium chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 0.25 teaspoon cayenne pepper
  • 0.75 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 1.5 lb shrimp large, raw, peeled and deveined

Equipment

  • 1 3-quart saucepan
  • 1 12-inch skillet

Method
 

Cook the rice
  1. Combine the rice, water, and salt in a 3-quart saucepan.
  2. Bring to a boil over medium-high heat.
  3. Cover, reduce the heat to low, and cook for 15 minutes.
  4. Remove from the heat and let stand, covered, for 10 minutes.
Make the shrimp Creole
  1. Heat the vegetable oil in a 12-inch skillet over medium heat.
  2. Add the onion, bell pepper, and celery and cook for 6 to 8 minutes, stirring occasionally, until softened.
  3. Add the garlic and cook for 30 seconds.
  4. Stir in the flour and cook for 1 minute.
  5. Stir in the tomato paste, diced tomatoes with their juices, chicken broth, Worcestershire sauce, bay leaf, thyme, paprika, cayenne, salt, and black pepper.
  6. Bring the sauce to a simmer.
  7. Reduce the heat to medium-low and cook uncovered for 15 to 20 minutes, stirring occasionally, until thickened.
  8. Remove the bay leaf.
  9. Stir in the shrimp and cook for 3 to 5 minutes, until opaque and 145°F in the thickest part.
  10. Serve the shrimp Creole over the rice.

Notes

For the most tender shrimp, remove the skillet from the heat as soon as they are opaque and reach 145°F in the thickest part. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.