New Orleans Shrimp Creole Rice (Print Page)
Succulent shrimp in a vibrant, spicy tomato-based Creole sauce, served over fluffy rice. A Louisiana classic.
# What You 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, undrained
07 - 1/4 cup tomato paste
08 - 2 green onions, sliced (for garnish)
09 - 2 tablespoons fresh parsley, chopped (for garnish)
→ 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 (adjust to taste)
19 - 1/2 teaspoon dried thyme
20 - 1/2 teaspoon dried oregano
21 - 1/2 teaspoon salt
22 - 1/4 teaspoon black pepper
# Directions:
01 - In a medium saucepan, bring 2 cups of water to a rolling boil. Add the long-grain white rice, then reduce the heat to its lowest setting. Cover the saucepan and allow the rice to simmer for 15 to 18 minutes, or until all liquid has been absorbed and the grains are tender. Remove from heat and let it rest, covered, for 5 minutes before serving.
02 - Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion, diced green bell pepper, and diced celery. Sauté for 6 to 8 minutes, stirring occasionally, until the vegetables have softened.
03 - Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
04 - Incorporate the tomato paste, undrained diced tomatoes, sugar, paprika, cayenne pepper, dried thyme, dried oregano, salt, black pepper, and bay leaf into the vegetable mixture. Mix thoroughly to combine all ingredients.
05 - Pour in the low-sodium chicken or seafood stock and Worcestershire sauce. Bring the mixture to a gentle simmer, then reduce heat and continue to cook uncovered for 20 minutes, stirring periodically, 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, stirring once or twice, until the shrimp turn opaque pink and are just cooked through. If desired, stir in the hot sauce at this stage.
07 - Carefully remove and discard the bay leaf. Taste the Creole and adjust seasoning as needed, adding more salt, pepper, or cayenne if desired.
08 - Ladle the hot shrimp Creole generously over the prepared steamed white rice. Garnish with sliced green onions and fresh chopped parsley before serving.
# Expert Tips:
01 -
- You get that incredibly complex, slow-simmered flavor profile in a dish that comes together surprisingly quickly.
- It's a vibrant, soul-satisfying meal that makes you feel like you're dining in a cozy French Quarter bistro, right from your own kitchen.
02 -
- The biggest pitfall with shrimp is overcooking; they truly go from tender to rubbery in a matter of minutes, so watch them closely.
- A good quality, low-sodium seafood stock makes an undeniable difference in the depth and authenticity of your Creole sauce.
03 -
- To truly enhance the spice flavors, let your dry seasonings (paprika, cayenne, thyme, oregano) bloom in the hot oil with the vegetables for about 30 seconds before adding liquids.
- For an even richer sauce, once it has simmered and thickened, you can remove about a cup, blend it until smooth, and then stir it back in.