Growing up in the heart of Louisiana, my family gatherings were always centered around good food and even better company. One dish that consistently made an appearance was Shrimp Creole. The vibrant mix of flavors, with the perfect balance of heat and savory goodness, always brought everyone to the table. This recipe for South Louisiana Shrimp Creole is a nod to those cherished moments.
I remember my grandmother bustling around the kitchen, adding her secret pinch of cayenne pepper to give it just the right kick. It wasn’t just about the taste; it was about the stories shared and the laughter that filled the air as we waited for the meal to be ready. Each ingredient seemed to play its part in creating not just a dish, but a memory.
One thing I love about this Shrimp Creole recipe is its versatility. You can easily tweak the heat level to suit your preference. If you’re not a fan of too much spice, simply reduce the amount of cayenne pepper or hot sauce. For a smoky twist, you might add a dash of smoked paprika. And for those who prefer a healthier option, serving it over cauliflower rice instead of traditional rice is a wonderful alternative.
This dish is not just a meal; it’s a celebration of flavors and traditions that have been passed down through generations. I hope it brings as much joy to your table as it does to mine.
How to Prepare South Louisiana Shrimp Creole
Ingredients
- 3 tablespoons oil or butter
- 2 celery ribs, chopped
- 1 pound peeled and deveined raw shrimp
- 1 onion, chopped
- 1 teaspoon lemon zest
- 1 1/2 cups tomato sauce
- 1 teaspoon Louisiana hot sauce
- 1 dried bay leaf
- 1 green bell pepper, chopped
- 1/4 cup gluten-free chicken broth
- 1 teaspoon onion powder
- 3 minced garlic cloves
- Salt, black pepper, and cayenne pepper to taste
- 1 teaspoon parsley flakes
- Rice or cauliflower rice for serving
- 1 14.5-ounce can stewed tomatoes
- 1/2 teaspoon paprika
- Additional salt, black pepper, and cayenne pepper to taste, optional
Directions
- Combine the shrimp with lemon zest, paprika, parsley flakes, hot sauce, onion powder, and a pinch of salt, black pepper, and cayenne pepper. Cover and refrigerate.
- In a skillet, heat the oil or butter over medium heat. Add the chopped onion, bell pepper, and celery, cooking until they begin to brown.
- Add the minced garlic and cook for another minute.
- Mix in the stewed tomatoes, tomato sauce, chicken broth, and bay leaf. Lower the heat and simmer for 20 to 30 minutes, stirring frequently until the sauce becomes a deep red.
- Add the seasoned shrimp to the skillet. Cook for another 7 to 10 minutes, stirring often, until the shrimp are opaque and integrated into the sauce. Make sure the shrimp reach an internal temperature of 145°F.
- Serve the shrimp creole with rice or cauliflower rice.
FAQs:
Can I use pre-cooked shrimp for this recipe?
While the recipe calls for raw shrimp, you can use pre-cooked shrimp. However, add them to the skillet during the last few minutes of cooking to prevent them from becoming overcooked and rubbery.
What can I substitute for the green bell pepper?
If you don’t have green bell pepper, you can use red, yellow, or orange bell peppers. They will add a slightly sweeter flavor to the dish but will still complement the other ingredients well.
How can I make this dish spicier?
To increase the spiciness, you can add more Louisiana hot sauce, cayenne pepper, or even chopped jalapeños. Adjust the heat level according to your preference, tasting as you go.
Is there a way to make this recipe dairy-free?
Yes, you can make this recipe dairy-free by using oil instead of butter. Olive oil, vegetable oil, or coconut oil are good alternatives that will not compromise the flavor of the dish.
Can I use fresh tomatoes instead of canned stewed tomatoes?
Fresh tomatoes can be used instead of canned stewed tomatoes. You’ll need about 4-5 medium-sized tomatoes. Peel and chop them before adding them to the skillet, and consider simmering them a bit longer to achieve the desired consistency.
What side dishes go well with Shrimp Creole?
Shrimp Creole is traditionally served with rice or cauliflower rice, but you can also pair it with crusty bread, a simple green salad, or sautéed vegetables for a complete meal.
South Louisiana Shrimp Creole
Ingredients
- 1 teaspoon lemon zest
- 1 pound raw shrimp peeled and deveined
- 1 teaspoon onion powder
- 1 14.5- ounce can stewed tomatoes see notes
- 1 teaspoon Louisiana hot sauce
- salt black pepper, and cayenne pepper to taste
- 3 tablespoons butter or oil
- 1 green bell pepper chopped
- 3 garlic cloves minced
- 1 1/2 cups tomato sauce
- 1 teaspoon parsley flakes
- 1 dried bay leaf
- 1 onion chopped
- 2 celery ribs chopped
- 1/2 teaspoon paprika
- 1/4 cup chicken broth gluten free
- rice or cauliflower rice for serving
- additional salt black pepper, and cayenne pepper to taste, optional
Instructions
- Season the shrimp with lemon zest, paprika, parsley flakes, hot sauce, onion powder, and a bit of salt, black pepper, and cayenne pepper. Cover and refrigerate.
- In a skillet, heat the butter or oil over medium heat. Add the onion, bell pepper, and celery, cooking until browned.
- Add the garlic and cook for another minute.
- Stir in the stewed tomatoes, tomato sauce, broth, and bay leaf. Reduce heat to low and simmer for 20 to 30 minutes, stirring often until the sauce turns dark crimson.
- Add the seasoned shrimp to the skillet. Cook for an additional 7 to 10 minutes, stirring often, until the shrimp turn opaque and are well incorporated into the sauce. Ensure shrimp reach an internal temperature of 145°F.
- Serve with rice or cauliflower rice.
