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A pan of Shrimp Creole garnished with parsley.

Shrimp Creole

This Shrimp Creole recipe is tender shrimp cooked in a sauce of tomatoes, vegetables and seasonings, then served over white rice. A comfort food classic that is easy to prepare, yet elegant enough to serve to company.
Course Main
Cuisine Cajun
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 292kcal
Author Sara Welch


  • 3 tablespoons butter
  • 1/2 cup onion finely diced
  • 1/2 cup celery finely diced
  • 1 green bell pepper finely diced
  • 2 teaspoons garlic minced
  • 1 tablespoon all purpose flour
  • 14 1/2 ounce can diced tomatoes do not drain
  • 8 ounce can tomato sauce
  • 1 cup seafood or chicken broth
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons Cajun seasoning
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 teaspoons hot sauce or to taste
  • 1 1/2 pounds medium to large shrimp
  • 1/4 cup green onions sliced, plus more for garnish if desired
  • 2 tablespoons fresh parsley chopped, plus more for garnish if desired
  • steamed white rice for serving


  • Melt the butter in a large pot over medium heat.
  • Add the onion, bell pepper and celery to the pot. Cook for 5-6 minutes, stirring occasionally, until vegetables are tender.
  • Add the garlic and cook for 30 seconds. Add the flour and cook for 1 minute, stirring constantly.
  • Stir in the tomatoes, tomato sauce, broth, bay leaf, salt, pepper, Cajun seasoning, Worcestershire sauce and hot sauce.
  • Bring the mixture to a simmer. Cook for 20 minutes, stirring occasionally, or until sauce has started to thicken.
  • Add the shrimp and cook for 5 minutes, or until shrimp is pink and opaque.
  • Stir in the green onions and parsley. Garnish with additional herbs if desired, then serve immediately with rice.



  1. I prefer to use a larger sized shrimp for this recipe, such as 26-30 or 31-40 count. Small shrimp will also work, just be careful not to overcook them! 
  2. Leftovers will stay fresh in the refrigerator for up to 2 days. I recommend reheating this dish on the stove over low heat.
  3. This recipe is written for a medium heat level. If you prefer spicier food, feel free to add more hot sauce to taste.


Calories: 292kcal | Carbohydrates: 22g | Protein: 13g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 756mg | Potassium: 414mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3931IU | Vitamin C: 39mg | Calcium: 74mg | Iron: 2mg