Shrimp Creole with Rice

This creole classic uses the holy trinity: celery, bell pepper and onion.
Time 1 hour
Servings 4
Difficulty Easy





  • 1 ½ cups Water
  • 1 cup White rice, long grain
  • ½ tsp Salt

Creole Sauce

  • 3 tbsp Butter
  • 1 medium Yellow onion , chopped
  • 1 medium Green bell pepper , chopped
  • 2 ribs Celery , chopped
  • To taste Salt
  • To taste Black pepper , freshly ground
  • 4 cloves Garlic , minced
  • 1 tbsp Paprika , sweet
  • 2 tsp Thyme , dried
  • 2 tsp Oregano , dried
  • 1 tsp Cayenne powder
  • 1 ½ cups Stock , chicken or vegetable
  • 2 leaves Bay leaf
  • 1 15 oz Tomatoes , crushed, canned
  • 2 Green onion , sliced
  • 2 tsp Worcestershire sauce 
  • To taste Salt
  • To taste Black pepper , freshly ground
  • 1 tbsp Lemon juice


  • 1 tbsp Neutral oil
  • 1 ½ lbs Shrimp, peeled and deveined (41-50 count)
  • To taste Salt
  • To taste Black pepper , freshly ground
  • For garnish Green onion, sliced


  • In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.
  • Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 16 to 18 minutes.
  • Remove from heat and let steam, covered, for 10 minutes.
  • In a large skillet, melt butter over medium heat. Add yellow onion, green bell pepper, and celery. Cook until soft, about 5 minutes. Season with salt and black pepper.
  • Add garlic, paprika, thyme, oregano, and cayenne and cook until fragrant, about 2 minutes more.
  • Add stock and bay leaves and bring to a boil. Lower to a simmer and cook until reduced by about a quarter, approximately 6 to 8 minutes.
  • Add tomatoes and cook until reduced by half, about 10 minutes.
  • Add green onions and Worcestershire sauce and cook until thickened, about 10 minutes more. Season again with salt and black pepper. Turn off heat and stir in lemon juice.
  • In a separate large skillet, heat neutral oil. Add shrimp and cook until pink and opaque, about 2 minutes per side. Season with salt and black pepper. Add prepared sauce to shrimp. Garnish with green onions.
  • Using a fork, fluff the rice and serve with shrimp creole.


  • If you don’t love spice, reduce cayenne to ¼ tsp
  • Remove tails if preferred (tails carry more flavor)
  • You can use large shrimp if you prefer as they will shrink in size when cooked
  • This recipe makes four generous servings. Any leftovers will freeze well