Shrimp Creole Recipe

A Louisiana inspired dish of cooked shrimp in a mixture of whole or diced tomatoes, the “holy trinity” of onion, celery and bell pepper, spiced with hot pepper sauce and/or cayenne-based seasoning, and served over steamed or boiled white rice.

Servings 6


  • 1 TBSP extra virgin olive oil
  • 1 medium onion diced
  • 2 ribs of celery diced
  • 1/2 cup parsley chopped
  • 1 green bell pepper diced
  • 2 cups seafood stock or chicken stock
  • 2 cloves of garlic minced
  • 1 15 ounce can of diced tomatoes
  • 1 cup tomato juice
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp hot sauce
  • 1 tsp salt
  • 1/2 tsp cayenne pepper powder more or less to taste
  • 1/2 tsp ground black pepper
  • 1 pound of medium peeled and deveined shrimp
  • 3 cups cooked white rice


  1. In a large skillet, sauté onions, celery, parsley and bell peppers until tender, approximately 4 minutes.
  2. Add stock, garlic, tomatoes and tomato juice and simmer 5 minutes.

  3. Season mixture with Worcestershire sauce, hot sauce, salt, and cayenne pepper powder and cook for 20 minutes.

  4. Add shrimp and cook an additional 5 minutes, or until shrimp are curled, pink and tender.

  5. Ladle mixture into a bowl and top the center with cooked white rice.

Recipe Notes

Recipe courtesy of Old World Garden Farms