Name: Easy Shrimp Creole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 lbs shrimp, peeled and deveined (tail-on, optional); 2 Tablespoons Old Bay seasoning; 1 tsp cayenne; 2 tsp oregano; ¼ cup oil; ⅓ cup all-purpose flour; 1 medium yellow onion, finely chopped; 2 celery ribs, finely chopped; 1 green bell pepper, seeded and finely chopped; 2 dried bay leaves; 1 Tablespoon garlic, chopped; 6 oz chili sauce; 1 cup canned tomato sauce; 1 to 2 Tablespoons hot sauce, to taste (optional); 1 14.5-oz can diced tomatoes; Fine sea salt and black pepper; 1 cup chopped scallions, for garnish; Steamed rice, for serving

Easy Shrimp Creole Recipe (New Orleans Family Recipe)

Shrimp Creole is a classic Louisiana Gulf dish made with a tomato-based Creole sauce flavored with the "Holy Trinity" - onions, bell peppers, and celery. This is my family's recipe, passed down from my grandfather who was from New Orleans. It starts with a proper dark roux for depth of flavor, simmers the shrimp in rich Creole sauce, and serves over rice for the ultimate one-pot meal. Add extra hot pepper sauce or cayenne if you like a little extra spicy kick in your food.

My grandfather on my mother's side of the family was from New Orleans. Through him by way of my mother and grandmother (his wife), I learned recipes for red beans and rice, jambalaya, shrimp and crawfish étouffée, gumbo, king cake, and beignets - all using the highly lauded cast iron skillet. These recipes are pulled from the depths of my highly flavored soul. I'm proud to share this recipe so that the spirit and joy that is New Orleans lives on in all of us through our tastebuds.
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My New Orleans Heritage and This Recipe

This shrimp Creole recipe isn't just something I found in a cookbook - it's part of my family's history. My grandfather from New Orleans brought these flavors and techniques to our family kitchen, and my mother and grandmother kept them alive.

What I learned from them:

How to make a proper roux (and the patience it requires)
The importance of the "Holy Trinity" in Louisiana cooking
Why you never rush Creole food
That the best dishes come from the heart, not just the recipe

The cast iron connection: These recipes were always made in cast iron. There's something about the even heat distribution and the way flavors develop in a well-seasoned skillet that you just can't replicate in other cookware. I continue that tradition today, using my Karibe Cookware cast iron skillets.

Why I partner with Karibe: I continue to be inspired by African and Caribbean food cultures because both parts of the diaspora are within me. That's the number one reason why I continue to partner with Karibe Cookware, a Black-owned company based in New Jersey. The Karibe 12" cast iron skillet is now my number one, go-to pan for cooking in the kitchen.

What is Shrimp Creole?

Shrimp Creole is one of Louisiana's most iconic dishes - a rich, tomato-based stew featuring Gulf shrimp, aromatic vegetables, and Creole spices served over rice.

The foundation: Traditionally made with fresh, wild-caught Gulf shrimp, Shrimp Creole is a simple, everyday weeknight meal at its core. It can be thrown together in 30 minutes or enjoyed after a considerable amount of time stirring in the pan.

The "Holy Trinity": The "Holy Trinity" of Creole cooking - onion, celery, and bell pepper - is simmered in a tomato roux while bay leaves, garlic, and hot sauce sing backup while the shrimp steal the show.

What makes it Creole: The tomato base is what distinguishes Creole dishes from Cajun ones. Creole cooking has more French influences and typically includes tomatoes, while Cajun cooking is more rustic and often skips the tomatoes.

Understanding Louisiana Cuisine: Creole vs. Cajun

Creole Cuisine: Creole cuisine is seen as more refined, provincial food with foundations in French cooking and the classical hierarchy of the kitchen brigade. It developed in New Orleans among French, Spanish, African, and Native American influences. Creole dishes typically include tomatoes.

Cajun Cuisine: Cajun cuisine is seen as country food from the swamps and bayou of Louisiana. Cajuns are descendants of Acadians who settled in the area from Canada. They were the trappers, farmers, and more agrarian people of the area. Cajun cooking is heartier, rustier, and often doesn't include tomatoes.

The spice factor: While spicy dishes are found in both cuisines, it depends on how much cayenne pepper or hot pepper sauce is used in the recipe. Both can be mild or blazing hot - it's up to the cook.

Both cuisines are inextricably linked: You can't really separate them. They share ingredients, techniques, and philosophy. The differences are more about origin and style than strict rules.

shrimp creole in cast iron skillet up close and personal

What is Creole Sauce?

Creole sauce is a thickened mixture of tomato sauce, chopped vegetables (onions, bell pepper, and celery), garlic, and spices. It's the backbone of many Louisiana dishes.

Key components:

Roux base - Flour cooked in oil or fat until nutty and deep brown
Holy Trinity - Onions, celery, bell pepper (the Creole version of French mirepoix)
Tomatoes - Sauce, diced, or chili sauce
Seasonings - Bay leaves, cayenne, hot sauce, Creole seasoning
Stock or liquid - To create the right consistency

The roux matters: Some don't like to start with a roux, but I do. I like the depth of flavor and the complex flavors developed from a dark roux. It's what takes this from good to exceptional.

Shrimp Creole vs. Jambalaya: What's the Difference?

People often confuse these two Louisiana classics. Here's how to tell them apart:

Shrimp Creole:

Shrimp dish that rests on a bed of rice
Tomato-based sauce
Shrimp is the star
Rice is cooked separately and served underneath
More saucy and stew-like

Jambalaya:

Rice dish with protein mixed in
Can be red (with tomatoes) or brown (without)
Rice cooks with everything else in the pot
Spanish colonists to Louisiana were unable to make paella, and jambalaya was the result of attempts to make a variation using ingredients available locally
Drier, more like a pilaf

Both are delicious: You don't have to choose - make them both! They're both quintessential Louisiana dishes that deserve a place in your cooking repertoire.

How to Make Shrimp Creole from Scratch

The key to great shrimp Creole is patience - especially when making the roux. Don't rush it.

Step 1: Season the shrimp Coat shrimp with Old Bay seasoning, cayenne, and oregano. Set aside while you make the sauce.

Step 2: Make the roux Heat oil in a 12-inch cast iron skillet until shimmering. Sprinkle flour on top and stir constantly until it forms a smooth paste. Keep stirring until it's the color of peanut butter (about 10 minutes), then continue if you want it darker - deep brown or even brick red. Never leave the roux unattended or it will burn and you'll have to start over.

Step 3: Cook the Holy Trinity Add onion, celery, and bell pepper to the roux. Increase heat to medium-high and stir to coat vegetables. Add garlic and bay leaves. Cook until softened, about 5 minutes.

Step 4: Build the sauce Pour in chili sauce, tomato sauce, hot sauce (if using), and diced tomatoes. Bring to a simmer, reduce heat to medium-low, and simmer for 10 minutes until thickened. Stir occasionally to prevent burning.

Step 5: Add the shrimp Nestle the seasoned shrimp into the sauce. Simmer until opaque and cooked through, about 10 minutes, turning each piece halfway through. Don't overcook or they'll get rubbery!

Step 6: Rest and serve Remove from heat and let stand for a few minutes uncovered. Sprinkle with scallions and serve over steamed rice.

Tips for Perfect Shrimp Creole

Use wild-caught Gulf shrimp if possible: While you can enjoy it with any kind of shrimp, it's best to avoid farm-raised shrimp and seek out wild-caught. If that option isn't available, you'll get a better result if you buy good-quality frozen shrimp and defrost them immediately before cooking.

Master the roux: The roux is everything. Stir constantly and watch it like a hawk. The darker you go, the more complex the flavor - but one second of inattention and it burns. If it burns, throw it out and start over. There's no saving burned roux.

Don't skip the roux rest: After you make the roux, when you add the vegetables, they'll release moisture and the roux will bubble and spit. This is normal. Just keep stirring.

Use chili sauce instead of tomato paste: I use chili sauce in place of tomato paste (which has 10 times the flavor, and I never seem to have paste on hand when I need it). It adds sweetness and depth.

Don't overcook the shrimp: Shrimp cook fast - about 10 minutes total. They should be opaque and pink. Overcooked shrimp are rubbery and sad.

Season in layers: You season the shrimp, then build flavor in the roux, then add more seasonings with the sauce. This creates complex, deep flavor.

Taste and adjust: Before serving, taste the sauce and adjust with salt, pepper, or hot sauce. Every batch is slightly different.

Can I Use Old Bay Seasoning Instead of Creole/Cajun Seasoning?

Yes, you can!

Cajun seasoning relies on the use of many peppers, such as white and black pepper, bell peppers and cayenne peppers, paprika, and garlic. Creole seasoning primarily relies on herbs like oregano, bay leaf, basil, thyme, rosemary, parsley, and paprika.

Old Bay Seasoning has many of the same herbs and spices as Creole and Cajun seasoning, so substituting it and adding oregano and cayenne pepper means YES YOU CAN.

That's exactly what I do in this recipe - Old Bay plus oregano and cayenne gives you the perfect blend.

What to Serve with Shrimp Creole

Traditional Louisiana sides:

White rice (essential - the sauce soaks into it perfectly)
Cornbread or crusty French bread
Simple green salad
Old Fashioned Southern Grits (instead of rice for a heartier option)
Coleslaw

More Louisiana favorites:

Red beans and rice (on the side or as another course)
Hushpuppies
Fried okra
Collard greens
Sweet potato casserole

Complete Louisiana feast: Make this shrimp Creole alongside:

Jamaican Coco Bread (works with Creole food too!)
Hoppin' John Fritters
Sweet tea or lemonade
Pralines or beignets for dessert

new orleans shrimp creole in a skillet with a spoon

Storing and Reheating Shrimp Creole

Storage: Store leftover shrimp Creole in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as they meld together.

Reheating:

Stovetop (best): Reheat gently in a skillet over medium-low heat, stirring occasionally. Add a splash of water or broth if the sauce has thickened too much.
Microwave: Heat in 1-minute intervals, stirring between each, until heated through.

Important: Don't overheat when reheating or the shrimp will become rubbery. Just heat until warm.

Freezing: You can freeze the Creole sauce without the shrimp for up to 3 months. Thaw overnight in the refrigerator, reheat the sauce, then add fresh shrimp and cook through.

Make ahead: Make the sauce up to 2 days ahead and refrigerate. When ready to serve, bring sauce to a simmer and add fresh shrimp. This actually makes for better flavor as the sauce has time to develop.

Cooking with Cast Iron: The Traditional Way

Cooking with cast iron is a tried-and-true way to help bring out the flavors of the food you're preparing as well as maintain uniform and consistent heat during the cooking process.

Why cast iron for Creole cooking:

Even heat distribution (critical for roux-making)
Holds heat well (keeps food warm longer)
Goes from stovetop to oven if needed
Becomes naturally nonstick when properly seasoned
Lasts generations (my grandmother's skillets are still going strong)

The Karibe 12" skillet: This skillet is the largest cast iron piece Karibe offers. With proper seasoning, over time this high-quality skillet becomes nonstick, durable, and will solidify the fact that this skillet is a must-have in your kitchen or to give as a gift. Its large size is perfect for large batch cooking, intimate dinner parties, and classic regional Southern cooking.

Karibe utensils: Did you know that Karibe has a line of utensils too? The 10-piece utensil set features silicone tips, which help to prevent scratches on your cookware. The handles are lightweight and most are made of polished wood, all with a hole for hanging on a hook. Easy to clean, easy to use, dishwasher safe - the Karibe branded spoon and the silicone brush are my new favorite kitchen tools.

Variations on Shrimp Creole

Make it spicier: Add more cayenne, extra hot sauce, or diced jalapeños to the sauce.

Add sausage: Brown sliced andouille sausage before making the roux and add it back with the shrimp. This makes it heartier and adds smoky flavor.

Use different seafood:

Crawfish instead of shrimp (very traditional)
Crab meat for crab Creole
A mix of seafood (shrimp, crab, and crawfish)
Fish fillets cut into chunks

Make it with chicken: Chicken Creole is also traditional. Use chicken thighs cut into chunks and cook longer - about 20-25 minutes instead of 10.

Vegetarian version: Skip the shrimp and load up on vegetables - okra, mushrooms, zucchini, and more bell peppers work great.

shrimp creole in cast iron skillet up close with a spoon

Why This Recipe Matters to Me

These recipes - shrimp Creole, red beans and rice, gumbo, étouffée - they're not just food. They're my connection to my grandfather, to New Orleans, to a culinary tradition that goes back generations.

Every time I make a proper roux, every time I smell the Holy Trinity cooking down in cast iron, every time I taste that first spoonful of Creole sauce - I'm connected to something bigger than myself.

This is diaspora cooking. This is Black Southern food. This is New Orleans in a pot.

I hope when you make this, you taste not just the shrimp and tomatoes and spices, but the love, history, and tradition baked into every bite. That's what my grandfather gave us. That's what I'm passing on to you.