New Orleans Shrimp Creole Rice (Print View)
Experience a vibrant, spicy Louisiana classic. Succulent shrimp in a rich Creole sauce, served with fluffy white rice.
# What You'll Need:
→ 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
09 - 2 tablespoons fresh parsley, chopped
→ 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
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. Stir in the long-grain white rice, then reduce the heat to low, cover, and simmer for 15 to 18 minutes until the liquid is absorbed and the rice is tender. Remove from heat and allow to stand, covered, for 5 minutes.
02 - Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, diced green bell pepper, and diced celery. Sauté for 6 to 8 minutes until the vegetables are softened.
03 - Incorporate the minced garlic into the skillet and cook for 1 minute, until it becomes fragrant.
04 - Stir in the tomato paste, diced tomatoes (with their juices), sugar, paprika, cayenne pepper, dried thyme, dried oregano, salt, black pepper, and the bay leaf. Mix all ingredients thoroughly to combine.
05 - Pour in the chicken or seafood stock and Worcestershire sauce. Bring the mixture to a gentle simmer, then reduce heat and cook uncovered for 20 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
06 - Gently add the peeled and deveined shrimp to the simmering sauce. Cook for 3 to 5 minutes, or until the shrimp turn pink and are just cooked through. If desired, stir in 1/2 teaspoon hot sauce at this stage.
07 - Carefully remove and discard the bay leaf. Taste the Creole and adjust seasoning as necessary.
08 - Ladle the New Orleans Shrimp Creole over the prepared steamed rice. Garnish generously with sliced green onions and chopped fresh parsley before serving.
# Expert Suggestions:
01 -
- It’s one of those magical dishes that tastes far more complex than the effort it demands, making you look like a kitchen wizard with minimal fuss.
- The balance of spicy, savory, and a hint of sweetness from the tomatoes creates a flavor profile that’s utterly irresistible and surprisingly comforting.
02 -
- The biggest lesson I learned was always, *always* taste the sauce before adding the shrimp; it’s much easier to adjust seasoning before the shrimp overcook.
- Discovering that a touch of sugar can brilliantly cut through the acidity of the tomatoes was a game-changer for achieving that perfectly balanced Creole flavor.
03 -
- For an even richer flavor, let the Creole sauce simmer for a little longer, perhaps 30 minutes, before adding the shrimp; the extended cook time allows the spices and tomatoes to meld even more deeply.
- If you want to make this dish stretch or add another layer of texture, consider browning some diced andouille sausage alongside the trinity; its smoky, spicy notes are a fantastic addition.