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Shrimp Creole With Louisiana Rice

Shrimp Creole With Louisiana Rice

Serves: 4

Hands On Time: 

Total Time: 


3 tablespoons shortening or canola oil
1 large onion, chopped
2 small green bell peppers, seeded, cored and chopped
2 celery ribs, chopped
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste
2 fresh bay leaves
Coarse salt and freshly ground black pepper

Louisiana Rice
2 cups water or shrimp stock 
1 cup long-grain rice
1 teaspoon coarse salt

1 pound large shrimp, peeled and deveined
Salt and freshly ground black pepper
Hot sauce (optional)


To make the creole: In a medium, heavy-bottomed pot over medium heat, add the shortening. Add the onion, bell peppers and celery. Cook vegetables, stirring occasionally, until tender, but not brown, 3 to 5 minutes. Add tomatoes, tomato paste and bay leaves. Season with salt and pepper. Increase heat to a boil. Reduce the heat to simmer and cook, stirring occasionally, until thickened, about 35 minutes.

To make the rice: In a small saucepan, combine the water or stock, rice and salt. Place over high heat and bring to a boil. Cover and reduce heat. Cook for 20 minutes without stirring or lifting cover. Remove from heat and fluff with a fork. Keep warm until ready to serve.

Once the rice is done and the tomato base is thickened and the flavors have married, season the shrimp with salt and pepper. Add the shrimp to the tomato base and cook just until the shrimp are pink and the flesh is opaque, about 5 minutes. Taste and adjust seasoning with salt and pepper.

Serve on rice with optional hot sauce.


Per serving: 504 calories (percent of calories from fat, 24), 32 grams protein, 66 grams carbohydrates, 9 grams fiber, 14 grams fat (3 grams saturated), 173 milligrams cholesterol, 1,259 milligrams sodium.

About the recipe

This shrimp creole is one of our favorite Southern staples and always a good dinner choice. 

Recipe courtesy of Jennifer Grizzle.

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