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⚜️ A CLASSIC NEW ORLEANS SHRIMP CREOLE RECIPE ⚜️
Dated: May 21 2026
Views: 11
⚜️ A CLASSIC NEW ORLEANS SHRIMP CREOLE RECIPE⚜️
There’s just something comforting about the smell of a good pot of Shrimp Creole simmering in the kitchen. In South Louisiana, recipes like this aren’t just meals… they’re memories. Whether it’s a family gathering, a quiet Sunday afternoon, or friends stopping by unexpectedly, classic New Orleans dishes always seem to bring people together around the table.
One of the things I love most about living in Metro New Orleans and surrounding parishes is how deeply food is tied to our culture. Every family seems to have their own version of certain recipes, and Shrimp Creole is definitely one of those dishes that never goes out of style.
Shrimp Creole has deep roots in New Orleans history and is considered one of the classic dishes that helped define Louisiana cooking. The dish blends French, Spanish, African, Caribbean, and Creole influences that came together over generations in New Orleans kitchens.
Unlike Cajun dishes that are often darker and more rustic, Creole cooking traditionally uses tomatoes, which became popular through Spanish influence in the city. Shrimp Creole combines Louisiana seafood with the “Holy Trinity” of onion, bell pepper, and celery to create a dish that has been served in homes and restaurants across New Orleans for generations.
Over the years, almost every South Louisiana family has added their own twist to the recipe. Some make it spicier, some add sausage, and others keep it simple and traditional. But no matter the version, Shrimp Creole remains one of those dishes that instantly feels like New Orleans. Here is one of my favorites by Emeril. Bon Appétit!
Ingredients
- 4 ounces (1 stick) unsalted butter
- 2 cups chopped onions
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- one 14.5-ounce can diced tomatoes
- 1 tablespoon chopped garlic
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon hot sauce,or to taste
- 2 tablespoons all-purpose flour
- 1 cup water
- 1 cup shrimp stock
- 2 1/2 pounds peeled and deveined large shrimp
- 1 tablespoon Emeril's Essence Creole Seasoning
- 1/2 cup chopped green onions
- 2 tablespoons chopped parsley
- 4 cups cooked long-grain white rice
Directions
In a large sauce pan, over medium heat, melt the butter. Add the onions, peppers, and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until they are wilted, about 6 to 8 minutes. Stir in the bay leaves, tomatoes, and garlic. Bring the mixture to a boil and reduce to a simmer; continue to cook for 15 minutes.In a small bowl whisk the flour and water together and add the mixture to the tomatoes. Cook for 4 to 5 minutes. Add the shrimp stock, Worcestershire and hot sauce and continue to cook for 10 minutes longer. Season the shrimp with Essence and add them to the pot. Cook the shrimp until they are pink and cooked through,about 6 to 7 minutes. Stir in the green onions and parsley.
Serve with white rice.
Some recipes just feel like home, and Shrimp Creole is definitely one of them. It’s simple, flavorful, and filled with the kind of South Louisiana tradition that makes this area so special.
Living in New Orleans isn’t only about the architecture, festivals, and music… it’s also about the food, the family gatherings, and the traditions passed from one kitchen to another.
⚜️ From local lifestyle to local real estate, I love sharing what makes South Louisiana such a unique place to call home.
#PatriciasellsNOLA #SouthLouisianaLiving #NewOrleansFood #LouisianaCooking #REMAXAlliance #abovethecrowd
Patricia Conaghan
With over a decade of experience in the real estate industry, Patricia Conaghan is your trusted partner in navigating the vibrant and diverse markets of Greater New Orleans. Recognized as a Top 500 Me....
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