New Orleans Shrimp Creole Rice (Printable)
Experience a vibrant, spicy Louisiana classic. Succulent shrimp in a tomato-based Creole sauce, served over fluffy white rice.
# Ingredient List:
→ Seafood
01 - 1 pound large raw 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 ounce) can diced tomatoes
07 - 1/4 cup tomato paste
08 - 2 green onions, sliced, for garnish
09 - 2 tablespoons fresh parsley, chopped, for garnish
→ Pantry
10 - 1 cup long-grain white rice
11 - 2 cups low-sodium chicken or seafood stock
12 - 2 tablespoons vegetable oil
13 - 1 teaspoon sugar
14 - 1 bay leaf
15 - 1 teaspoon Worcestershire sauce
16 - 1/2 teaspoon hot sauce (optional)
→ Spices
17 - 1 teaspoon paprika
18 - 1/2 teaspoon cayenne pepper (adjust to taste)
19 - 1/2 teaspoon dried thyme
20 - 1/2 teaspoon dried oregano
21 - 1/2 teaspoon salt
22 - 1/4 teaspoon black pepper
# How to Make:
01 - In a medium saucepan, bring 2 cups of water to a boil. Add the long-grain white rice, reduce heat to low, cover the saucepan, and simmer for 15 to 18 minutes until the rice is tender. Remove the saucepan from heat and let it stand, covered, to finish steaming.
02 - Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion, diced green bell pepper, and diced celery. Sauté these aromatics for 6 to 8 minutes until they have softened.
03 - Stir in the minced garlic and cook for an additional 1 minute until it becomes fragrant.
04 - Incorporate the tomato paste, canned diced tomatoes (with their juices), sugar, paprika, cayenne pepper, dried thyme, dried oregano, salt, black pepper, and bay leaf into the skillet. Mix all ingredients thoroughly to combine.
05 - Pour in the low-sodium chicken or seafood stock and Worcestershire sauce. Bring the mixture to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally, allowing the sauce to thicken.
06 - Gently add the peeled and deveined shrimp to the simmering sauce. Cook for 3 to 5 minutes, stirring occasionally, until the shrimp turn pink and are just cooked through. If desired, stir in the hot sauce at this stage.
07 - Carefully remove and discard the bay leaf from the sauce. Taste the Creole and adjust seasoning as needed.
08 - Serve the New Orleans Shrimp Creole generously over the prepared steamed white rice. Garnish each serving with fresh sliced green onions and chopped parsley.
# Expert Tips:
01 -
- It's one of those amazing one-pot meals that looks incredibly impressive but is surprisingly straightforward to pull off.
- The balance of savory, sweet from the tomatoes, and that perfect kick of spice is utterly addictive — you'll be scraping the bowl clean!
02 -
- Always use raw shrimp, not pre-cooked! They cook so quickly in the sauce and will stay juicy and tender; pre-cooked shrimp will just turn rubbery.
- Don't skip the step of letting the sauce simmer for 20 minutes; that's where all the flavors truly meld and deepen, transforming from good to absolutely amazing.
03 -
- For the ultimate depth of flavor, take an extra minute to toast your tomato paste in the pan with the vegetables before adding liquids; it removes any raw tomato taste and intensifies its sweetness.
- If your sauce seems a little thin after simmering, let it reduce for a few more minutes uncovered, or for a quick fix, whisk in half a teaspoon of cornstarch mixed with a tablespoon of cold water right at the end.