One Pot Shrimp Creole

When I crave Southern food, I make this easy one-pot Shrimp Creole that is bursting with flavor and texture. Bell peppers and celery are simmered in a spicy, perfectly seasoned tomato sauce. After that, shrimp is added, and the meal becomes hearty, comforting, and satisfying!

If you have visited the Southern United States, you know it’s all about comfort food. Starting with fall-off-the-bone ribs in North Carolina and finishing with Louisiana fried chicken, which I always enjoy with a hefty amount of Buffalo sauce.

When it comes to authentic Southern recipes, we talk about elevated simplicity through ingredients and spices. Creole seasoning instantly transforms a simple meal into a dish that you can’t wait to enjoy again. Shrimp Creole brings the South right into your kitchen with this easy recipe you can make even on a weeknight. The combination of tender veggies, juicy shrimp, and the spicy tomato sauce is absolutely divine when served over rice, with some collard greens, and traditional cornbread.

Why you will love this recipe 

• Authentic southern spicy food: I love serving this to my friends who enjoy spicy food. They always rave about how much they love the rich sauce and tender shrimp.
• Less than an hour: I can have this delicious dish on the table in under an hour and serve it as a meal with rice and bread. It fills everyone up with no need for side dishes.
• One pot: It’s easy to clean up after since I make it all in one pot. There are just a few simple steps to a hearty dinner. 
• Versatile recipe: It can be super spicy or extra mild depending on who I am serving. There are 3 layers of heat to use or lose. 

What you will need

• Meat: I like to use fresh, raw, organic shrimp, but most people don’t live in an area where it is available. So, frozen shrimp is fine. Just let it thaw out in the refrigerator overnight and soak up the excess water with paper towels. 
• Produce: Diced sweet onions melt into the sauce, adding natural sweetness and caramelization to balance the tomatoes’ acidity. I use both red and green bell peppers for a blend of earthiness and a slightly sweet flavor with vibrant colors. Diced celery adds a bright tang and melts into the sauce, thickening it naturally. Minced garlic builds a savory, aromatic base with the onions, celery, and bell peppers. For a robust taste, bold richness, and extra flavor without hours of simmering, I use stewed tomatoes packed with their own seasonings.
• Wet ingredients: Vegetable oil has a high smoke point, so it helps heat the pan enough without adding extra flavor during sautéing. Tomato paste is a flavor booster, thickener, and emulsifier that also adds a beautiful crimson color to the sauce. I use tomato sauce made from San Marzano tomatoes because they are naturally sweet and have less water, resulting in a velvety, rich sauce with less acid. Worcestershire sauce adds an umami kick with complex salty, sweet, and tangy notes. Hot sauce gives this dish a bright, individual punch of heat that can be tailored to my specific needs. I like to have an extra layer besides the red pepper flakes and Cajun seasoning to give my shrimp creole depth and dimension. 
• Seasonings: Besides salt and pepper, I also use red pepper flakes for extra heat, my homemade Cajun seasoning for added spice without any extra additives or preservatives, and dried thyme for earthy depth. 

How to prepare

Sauté the vegetables: First, I heat the oil in a large pan or Dutch oven over medium-high heat. When it is hot, I cook the garlic and onion for 1 minute before adding the celery and bell peppers. I cook them for 3 to 4 minutes, stirring frequently, until they start to soften.

Make the sauce: Then, I stir in the tomato paste, tomato sauce, Worcestershire sauce, hot sauce, and stewed tomatoes.

Cook the shrimp: Next, I add the Cajun seasoning, dried thyme, red pepper flakes, and salt and pepper to taste, stirring to combine. Once it is simmering, I turn it down to medium-low and let it simmer for 20 to 30 minutes, stirring occasionally. Then, I stir in the shrimp and let it cook for about 10 minutes or until it is cooked through. 

Season and serve: I taste the sauce and add seasonings as needed before serving. 

Expert tip

Knowing when the shrimp is done cooking

The flesh will go from translucent to milky white or pink. Raw shrimp start out sort of gray or clear, and you can see through them somewhat. When it is cooked, the outside will turn pink or orange, and the thickest part will be white, and you will not be able to see through it anymore. If you cut into it and see any translucent meat, it needs to cook longer. Also, an undercooked shrimp has an open U shape, while a cooked shrimp is a loose C shape. Finally, a perfectly cooked shrimp will be firm with a slight spring to it. 

More tips to consider:

• Season the shrimp first before cooking for an extra flavor boost.
• Don’t skip the saute step. This brings out the flavor in the onion and garlic.
• I use San Marzano tomato sauce for an extra-sweet and delicious sauce.
• Any size shrimp is fine, but I use large to help keep them from overcooking. 
• Cut the vegetables larger if you want them to be crisp.

Recipe variations and add-ins:

• Other seafood: Instead of shrimp, I sometimes use crawfish, imitation crab meat, or chunks of whitefish. 
• Other meats: andouille sausage, turkey, chicken, or ham would also work well in this dish. The sausage is more of a traditional Southern flavor. 
• More vegetables: I sometimes add chopped carrots, mushrooms, green beans, corn, peas, and other vegetables to make this a heartier meal. 
• No heat: For kids and those who don’t like spicy food, I leave out the red pepper flakes, hot sauce, and Cajun seasoning and just use some smoked paprika, white pepper, and ginger.
• Citrus kick: I sometimes like to add a bit of citrus kick with some lime zest and a squeeze of lime juice at the end. It gives the creole an extra freshness and zesty flavor.

Serving suggestions:

I always serve this shrimp Creole with rice. Whether it is simple white rice or my favorite dirty rice recipe with spicy southern flavors, it pairs so well. In fact, it is even better with low-carb cauliflower rice for those trying to cut down on carbs. This nutty, buttery side dish takes less than 30 minutes and cooks in one pan! I also like it with pasta like this southwest ranch pasta salad with corn, beans, tomatoes, and ranch dressing.

You need something to soak up the delicious sauce, too, so I usually make homemade buttery breadsticks with Parmesan cheese or my sweet, crumbly cornbread. The cornbread is done in less than an hour and tastes better than anything you can get from a box. For dessert, I like this Mardi Gras trifle even if it’s not Mardi Gras. With its vivid array of colorful fruits and tangy lemon curd on angel food cake, it’s a nice way to cool off your tongue. 

How to store leftovers:

• Refrigerate: Leftover shrimp creole can be stored in an airtight container in the fridge for 3 to 4 days.  
• Freezing: They can also be stored in freezer bags for up to 3 months. 
• Defrost: I thaw my leftovers in the freezer overnight for the best texture and taste. 
• Reheating: I reheat mine quickly in a skillet over medium heat for just a couple of minutes, being careful not to overcook the shrimp, which will get rubbery.   

Frequently asked questions

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