Mardi Gras Shrimp Creole (Printable)

Succulent shrimp cooked in a rich tomato sauce with peppers and Creole spices, perfect for festive gatherings.

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 1 green bell pepper, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 (14.5 oz) can diced tomatoes
07 - 2 tbsp tomato paste
08 - 2 green onions, sliced for garnish
09 - 2 tbsp fresh parsley, chopped for garnish

→ Liquids

10 - 1 cup low-sodium chicken or seafood broth
11 - 2 tbsp vegetable oil

→ Seasonings

12 - 2 tsp Creole seasoning
13 - 1/2 tsp cayenne pepper
14 - 1 tsp smoked paprika
15 - 1 tsp dried thyme
16 - 1 bay leaf
17 - 1 tsp Worcestershire sauce
18 - Salt and black pepper to taste

→ Optional

19 - Hot sauce to taste
20 - Cooked white rice for serving

# Steps:

01 - In a large skillet or Dutch oven, heat the vegetable oil over medium heat.
02 - Add the onion, bell pepper, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
03 - Stir in the garlic and cook for 1 minute, until fragrant.
04 - Add the tomato paste and cook for 2 minutes, stirring frequently to deepen flavor.
05 - Pour in the diced tomatoes with juices, broth, Worcestershire sauce, Creole seasoning, cayenne, paprika, thyme, bay leaf, salt, and pepper. Stir to combine.
06 - Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally.
07 - Add the shrimp and simmer uncovered for 5-7 minutes, or until the shrimp are pink and cooked through.
08 - Remove bay leaf. Taste and adjust seasoning if needed.
09 - Serve hot over cooked white rice. Garnish with green onions and parsley. Add hot sauce if desired.

# Expert Tips:

01 -
  • That moment when the Creole spices hit the hot oil and suddenly your kitchen feels like a New Orleans street corner
  • The way the tomato sauce transforms from separate ingredients into something that tastes like it has been simmering for hours
  • How impressed your dinner guests will be when they taste something so complex yet so simple to make
02 -
  • Shrimp overcook faster than you think, turning rubbery in seconds, so watch them like a hawk once they hit the sauce
  • The sauce will taste completely different after that 20 minute simmer, so do not adjust seasoning until afterward
  • This dish actually tastes better the next day, so making it ahead gives the flavors time to become best friends
03 -
  • Pat your shrimp completely dry with paper towels before adding them to the pot, or they will steam instead of getting that perfect texture
  • Make your own Creole seasoning blend in bulk and keep it in a jar, then you are always ready for a craving
  • If the sauce seems too thick, add more broth a splash at a time until it coats a spoon nicely

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