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Shrimp Creole | Cajun 911 Cuisine

cajun cajun & creole classics creole easy rice roux seafood shrimp simple weekday
Louisiana shrimp creole served over rice with parsley and green onions.

This authentic Cajun 911 Shrimp Creole starts the old-school way — by browning tomato sauce directly in oil before adding the trinity. That extra step creates a deep, caramelized Creole gravy with layers of Louisiana flavor. Finished with tender Gulf shrimp and served over hot rice, this is classic Creole comfort done right.

 
 
Prep Time: 30 minutes
Cook Time: 25 minutes 
Rising Time: 3 hours
Total Time: 3 hours 55 minutes 
Course: Dessert
Cuisine: Cajun
Servings: 20 servings
 
 

INGREDIENTS 

 

FOR THE CREOLE BASE

1/4 cup vegetable oil

1 (14–15 oz) can tomato sauce

1 onion, diced

1 bell pepper, diced

2–3 stalks celery, diced

3 cloves garlic, minced

1 (14–15 oz) can diced tomatoes

1 cup chicken or seafood stock

1–2 tsp Creole seasoning

1/2 tsp black pepper

1 bay leaf

1 tsp sugar, optional

Salt to taste

 

FOR THE SHRIMP

1–1 1/2 lbs shrimp, peeled and deveined

1/2 tsp Creole seasoning

1/2 tsp garlic powder

Optional dash Worcestershire

  

FOR SERVING

Hot rice

Chopped parsley

Sliced green onions

  

INSTRUCTIONS

1. Brown the Tomato Sauce

Heat vegetable oil in a pot over medium heat. Add tomato sauce only. Cook 5–7 minutes, allowing it to darken and thicken. Let slight caramelization develop around the edges for deeper flavor.

2. Add the Trinity

Add onion, bell pepper, and celery directly to the browned tomato base. Cook 8–10 minutes, letting the vegetables fry in the sauce. Add garlic and cook 1 minute.

3. Build the Creole Gravy

Add diced tomatoes, stock, Creole seasoning, black pepper, bay leaf, and optional sugar. Stir well to combine.

4. Simmer

Simmer uncovered for 20–30 minutes until the gravy thickens and flavors develop. Adjust seasoning as needed.

5. Prepare the Shrimp

Season shrimp with Creole seasoning and garlic powder. Add Worcestershire if using.

6. Add the Shrimp

Add shrimp to the pot and cook 5–7 minutes until pink and just tender. Remove bay leaf.

7. Serve

Serve hot over rice. Garnish with parsley and green onions.

 
 
SERVING IDEAS 

  • Serve over white rice or jasmine rice

  • Pair with cornbread or French bread

  • Add a side of greens or roasted vegetables

  • Perfect for weeknight dinners or Creole Sundays

 

NOTES

  • Browning the tomato sauce is key to authentic Creole flavor

  • Seafood stock creates a richer gravy

  • Do not overcook shrimp to keep them tender

 

RECIPE PAIRINGS AND HELPFUL LINKS

Meet TJ!

I'm a proud Cajun woman with a big heart, a bigger gumbo pot, and a mission to keep the spirit of Louisiana alive and wellā€¦ one healthy, soulful dish at a time.

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