Louisiana Shrimp Creole 

Louisiana Shrimp Creole is a classic dish that embodies the rich culinary traditions of Creole cuisine. Originating from New Orleans, this dish features succulent shrimp simmered in a flavorful tomato-based sauce, incorporating the "holy trinity" of Cajun cooking—onions, bell peppers, and celery. The sauce is seasoned with a blend of spices, including cayenne pepper and thyme, and finished with a touch of hot sauce for an extra kick. Traditionally served over steamed white rice, Shrimp Creole offers a harmonious balance of heat, acidity, and savory depth, making it a beloved comfort food in Louisiana and beyond. 

Ingredients

For the Shrimp:

• 1 pound large shrimp, peeled and deveined
  
  

• 1 tablespoon Cajun or Creole seasoning
  
  

• Salt and black pepper, to taste
  
  

• 1 tablespoon olive oil
  
  

For the Sauce:

• 2 tablespoons unsalted butter
  
  

• 1 medium onion, finely chopped
  
  

• 1 medium green bell pepper, finely chopped
  
  

• 2 celery ribs, finely chopped
  
  

• 2 cloves garlic, minced
  
  

• 1 (14.5-ounce) can diced tomatoes
  
  

• 1 cup tomato sauce
  
  

• 1 cup chicken broth
  
  

• 1 bay leaf
  
  

• 1 teaspoon dried thyme
  
  

• ¼ teaspoon cayenne pepper (adjust to taste)
  
  

• 1 tablespoon Worcestershire sauce
  
  

• 1 tablespoon hot sauce (such as Tabasco), or to taste
  
  

• Salt and black pepper, to taste

For Serving:

• Steamed white rice
  
  

• Chopped green onions, for garnish
  
  

• Lemon wedges, for serving
  
  

Directions

1. Prepare the Shrimp: In a bowl, toss the shrimp with Cajun or Creole seasoning, salt, and black pepper until evenly coated.
   
   

2. Cook the Shrimp: In a large skillet, heat olive oil over medium-high heat. Add the seasoned shrimp and cook for 2–3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
   
   

3. Sauté the Vegetables: In the same skillet, melt the butter over medium heat. Add the chopped onion, bell pepper, and celery (the "holy trinity") and sauté for 5–7 minutes, or until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute, or until fragrant.
   
   

4. Simmer the Sauce: Stir in the diced tomatoes, tomato sauce, chicken broth, bay leaf, dried thyme, cayenne pepper, Worcestershire sauce, and hot sauce. Bring the mixture to a boil, then reduce the heat and let it simmer for 15–20 minutes, or until the sauce has thickened slightly. Season with salt and black pepper to taste.
   
   

5. Combine Shrimp and Sauce: Return the cooked shrimp to the skillet and stir to combine. Cook for an additional 2–3 minutes, or until the shrimp are heated through and coated with the sauce.
   
   

6. Serve: Remove the bay leaf before serving. Spoon the shrimp and sauce over steamed white rice. Garnish with chopped green onions and serve with lemon wedges on the side.
   
   

Nutritional Information (per serving)

• Calories: Approximately 350 kcal
  
  

• Protein: 30 g
  
  

• Fat: 15 g
  
  

• Carbohydrates: 30 g
  
  

• Fiber: 4 g
  
  

• Sugar: 10 g
  
  

• Sodium: 900 mg
  
  

• Cholesterol: 200 mg