Shrimp Creole is a Louisiana classic that draws on both Cajun and Creole cooking traditions. Cajun traces back to French-Canadian Arcadian settlers in rural Louisiana, and carries a strong French influence in both cooking and culture. Creole is a term for people of mixed European, African, and Native American ancestry. The two traditions often overlap on the plate — as they do here, in a shrimp dish built around a spiced tomato sauce with onion, celery, and bell pepper. Serve over white rice or couscous.
Ingredients:
- 1 lb (450 g) large shrimp, peeled and deveined
- 3 tsp store-bought Creole seasoning
- 2 Tbsp olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, finely minced
- 2 large celery ribs, finely sliced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cups (300 g) zucchini, roughly chopped
- 2 cups sliced spicy andouille sausage
- 1 can (15 oz / 425 g) diced tomatoes with jalapeño chilies
- 1 cup (240 ml) chicken stock, or more if needed
- 1 tsp sugar, or to taste
- ½ tsp dried thyme
- ½ tsp dried oregano
- 1 tsp cumin
- 1 bay leaf
- Salt and freshly ground pepper to taste
- 4 Tbsp cilantro or flat-leaf parsley, roughly chopped
- 1 lemon or lime, quartered
Preparation:
Season the shrimp. Add the shrimp to a bowl and toss with 2 teaspoons of the Creole seasoning. Set aside.
Sauté the vegetables. Heat 2 tablespoons of olive oil in a wide skillet over medium-high heat. Add the onion, celery, peppers, and zucchini. Reduce the heat to medium and cook for 5–8 minutes, until the vegetables begin to soften. Add the garlic and cook for 1–2 minutes longer.
Build the sauce. Add the sliced andouille sausage. Stir in the diced tomatoes with chilies, 1 cup (240 ml) chicken stock, sugar, thyme, oregano, cumin, bay leaf, and the remaining 1 teaspoon of Creole seasoning. Taste for salt and pepper. Cover the skillet and simmer for about 10 minutes, or until the sauce has thickened to your liking. Add a splash more stock if the sauce reduces too much.
Cook the shrimp. Add the seasoned shrimp and cook uncovered for 2–3 minutes, until the shrimp are opaque. Taste for salt and pepper again. Remove and discard the bay leaf.
Finish and serve. Scatter the cilantro or parsley over the top. Squeeze lemon or lime over each portion and serve immediately.
Notes:
Andouille sausage: A smoked Cajun-style pork sausage, available at most supermarkets. If you can’t find it, a smoked kielbasa or chorizo works as a substitute.
Creole seasoning: Store-bought blends vary in saltiness and heat. Taste the sauce before adding extra salt — you can always add more, not less.
Make it lighter: Omit the andouille and add an extra cup of zucchini or a handful of okra for a vegetable-forward version.
Stock: Chicken stock keeps the sauce from getting too thick. Vegetable stock works equally well.
