Creole Shrimp and Rice is a fantastic meal! Large shrimp are cooked in a flavorful homemade Creole sauce, and served with rice (4 servings).
If you enjoy great tasting shrimp, then may I suggest you check out this recipe for Creole Shrimp and Rice? It is such a delicious shrimp dish, and it’s packed with flavor!
If you are familiar with Creole (or Cajun) cooking, you know that a lot of this cuisine has a slight kick to it, thanks in part to the variety of spices used.
This recipe I discovered online is no exception. On its face, it’s a very straightforward recipe to make (even if it has a long list of ingredients- don’t let that scare you off).
The flavor is all in the SAUCE! Layer after layer of amazing flavor is built into the Creole sauce, a little bit at a time. Shrimp are added during the last couple of minutes to cook, and BOOM! You have this wonderful main dish, which is served with hot rice on the side!
Here’s how to make this restaurant-quality recipe for Creole Shrimp and Rice.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prep The Shrimp
For this dish you will need 1½ pounds of large shrimp (about 16-20 shrimp per pound). Prep the shrimp by removing the peel, deveining them, and removing the tail. Set them aside while you make the Creole sauce.
Make The Creole Sauce
In a large skillet, heat butter and oil over Medium-High heat. Stir in chopped onions, celery and green bell pepper, and then reduce the heat to Medium.
By the way, did you know the addition of onion, celery and bell peppers is considered the “holy trinity” of vegetables in Creole cooking? Yep… this combination is the flavorful, essential seasoning foundation for many Cajun and Creole dishes, so that’s what it is called!
Cook the veggies for 10 minutes, or until the veggies are really soft. Stir often, and lower the heat, if necessary, so the veggies don’t burn.
Add minced garlic, Creole seasoning, thyme, cayenne pepper, and one bay leaf, and stir to combine these ingredients with the veggies.
Stir in a can of tomato sauce, water and Worcestershire sauce until combined. Bring this sauce mixture to a boil on Medium heat. Once it begins to boil, turn the heat down to Low.
Simmer the Creole sauce on Low heat (uncovered) for 8-10 minutes OR until the sauce has thickened considerably.
Time To Add The Shrimp!
When the sauce has cooked and thickened, it is time to add and cook the shrimp. Lay the shrimp in the simmering Creole sauce, placing them in the skillet in a single layer, if possible. The single layer helps the shrimp cook evenly.
Let the shrimp cook (without disturbing them) for 1-2 minutes, then flip them over in the skillet so the other side fully cooks through (1-2 minutes).
Once the shrimp have evenly cooked on both sides, take a small taste of the sauce. Add Tabasco sauce, salt and black pepper (just enough to suit your taste).
Remember to remove the bay leaf from the sauce, and now this dish is ready to be garnished and served with rice!
Serve The Creole Shrimp And Rice
Sprinkle the Creole Shrimp and Rice with some chopped parsley and a couple lemon slices and serve immediately. We enjoy the rice served next to the shrimp and sauce, but you might prefer serving the shrimp on TOP of the rice.
It doesn’t matter HOW you serve it really, but don’t skip the rice, because it’s blandness is a perfect contrast to the slightly spicy shrimp and sauce.
I hope you have a chance to make and try this delicious recipe for Creole Shrimp and Rice, and trust you’ll enjoy it, too!
Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.
Looking For More SHRIMP Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious shrimp recipes, including:
Want More Recipes? Get My FREE Newsletter!
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?
There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.
Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
Original recipe source (and with thanks to): Carol, at fromachefskitchen.com/best-shrimp-creole/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Creole Shrimp and Rice is a fantastic meal! Large shrimp are cooked in a flavorful homemade Creole sauce, and served with rice (4 servings).
- 2 Tablespoons butter
- 2 Tablespoons vegetable oil or other neutral oil
- 1 medium yellow onion peeled/ finely chopped
- 2 stalks celery finely chopped
- 1 medium green bell pepper deseeded/ finely chopped
- 4 cloves garlic minced
- 1 Tablespoon Creole/Cajun seasoning mix (less or more, to taste)
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper *(use ¼ tsp. if you don't like it too spicy!)*
- 1 bay leaf
- 15 ounces tomato sauce (canned) = 1 can
- 1 cup water
- 1 Tablespoon Worcestershire sauce
- 1½ pounds large shrimp (16-20 count per lb.) peeled, deveined, tail removed
- Tabasco sauce to taste (start with 1-2 shakes)
- salt and black pepper to taste
- 2 cups COOKED rice (½ cup cooked rice per serving)
In a large skillet, heat butter and oil on Medium-High. Stir in onions, celery and bell pepper; reduce heat to Medium. Cook veggies for 10 minutes, or until veggies are quite soft. Stir often; lower heat if necessary, so veggies don't burn.
Add minced garlic, Creole seasoning, thyme, cayenne pepper, and bay leaf. Stir to combine them with the veggies.
Add tomato sauce, water and Worcestershire sauce. Stir; bring sauce to a boil on Medium heat. Once it is boiling, turn heat down to Low. Simmer Creole sauce on Low (uncovered) for 8-10 minutes OR until it has thickened slightly.
Lay shrimp in the sauce, placing them in the skillet in a single layer, if possible (to help the shrimp cook evenly). Cook shrimp (without disturbing them) for 1-2 minutes, then flip them over so the other side fully cooks through (1-2 minutes).
Take a small taste of the sauce. Add Tabasco sauce, salt and black pepper as needed (to suit your taste). Remove bay leaf from the sauce (discard).
Garnish shrimp and sauce with parsley and lemon slices; serve immediately, with hot cooked rice next to the shrimp or under the shrimp. ENJOY!
NOTE: Remember to cook the rice and time it so it's hot and ready to serve when the shrimp has finished cooking.
Here’s one more to pin on your Pinterest boards!