Shrimp Creole with Garlicky Tomato Gravy over Rice

Why You’ll Love This Recipe

• Classic New Orleans flavor built on the Cajun trinity, bay, and cayenne.
• Fast weeknight-friendly: rich tomato gravy in about 35 minutes of cooking.
• Plump shrimp stay juicy by cooking right at the end.
• Perfect over fluffy rice, with bright parsley and lemon to finish.

Grocery List

• Produce: 1 large yellow onion, 1 green bell pepper, 2 celery ribs, 4 garlic cloves, 1 lemon, 1 small bunch flat-leaf parsley, optional 2 scallions
• Dairy: Unsalted butter
• Pantry: Neutral oil, long-grain white rice, crushed tomatoes (28 oz), tomato paste, low-sodium shrimp or chicken stock, all-purpose flour, Worcestershire sauce, hot sauce, bay leaves, sweet paprika, dried thyme, cayenne, granulated sugar, kosher salt, black pepper (plus: 1.5 lb large Gulf shrimp from the seafood counter)

Full Ingredients

For the Rice

• 1.5 cups long-grain white rice
• 2.25 cups water
• 1/2 tsp kosher salt

For the Creole Tomato Gravy

• 2 tbsp unsalted butter
• 1 tbsp neutral oil (canola, vegetable, or avocado)
• 1 large yellow onion, diced small (about 2 cups)
• 1 green bell pepper, diced small (about 1 cup)
• 2 celery ribs, diced (about 3/4 cup)
• 4 garlic cloves, minced (about 1 tbsp)
• 2 tbsp all-purpose flour
• 2 tbsp tomato paste
• 1 cup low-sodium shrimp or chicken stock
• 1 can (28 oz) crushed tomatoes
• 2 bay leaves
• 1 tsp sweet paprika
• 1/2 tsp dried thyme
• 1/2–3/4 tsp cayenne pepper, to taste
• 1 tbsp Worcestershire sauce
• 1 tsp granulated sugar
• 3/4 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 1–2 tsp hot sauce, to taste

For the Shrimp and Finish

• 1.5 lb large Gulf shrimp (16/20 or 21/25 count), peeled and deveined, tails on or off
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/8–1/4 tsp cayenne pepper
• 1 tbsp unsalted butter (to finish)
• Juice of 1/2 lemon (about 1 tbsp), plus lemon wedges for serving
• 1/4 cup chopped fresh flat-leaf parsley
• Optional: 2 scallions, thinly sliced, for garnish

To Serve

• Steamed white rice (about 1 cup per serving)
• Extra hot sauce, to taste

Step-by-Step Instructions

Step 1: Prep the shrimp and aromatics

Pat the shrimp dry with paper towels. In a bowl, toss them with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/8–1/4 tsp cayenne. Refrigerate while you start the sauce. Dice the onion, bell pepper, and celery; mince the garlic; chop the parsley; and cut the lemon into wedges.

Step 2: Steam the rice

Rinse 1.5 cups rice under cold water until the water runs mostly clear. In a medium saucepan, combine rice, 2.25 cups water, and 1/2 tsp salt. Bring to a boil over medium-high heat, then reduce to low, cover, and cook for 18 minutes. Remove from heat and rest, covered, 5 minutes. Fluff and keep warm.

Step 3: Sauté the Cajun trinity

In a large, wide pot or Dutch oven over medium heat, melt 2 tbsp butter with 1 tbsp oil. Add onion, bell pepper, celery, and a pinch of salt. Cook, stirring occasionally, until softened and lightly translucent, 6–8 minutes. Stir in the garlic and cook 1 minute until fragrant.

Step 4: Build body with flour and tomato paste

Sprinkle in 2 tbsp flour and stir constantly for 1–2 minutes to remove the raw taste. Add 2 tbsp tomato paste and cook, stirring, for 1 minute more until the paste darkens slightly.

Step 5: Make the tomato gravy

Gradually whisk in 1 cup stock until smooth. Add crushed tomatoes, bay leaves, paprika, thyme, 1/2–3/4 tsp cayenne, Worcestershire, sugar, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Bring to a gentle simmer, then reduce heat to maintain small, steady bubbles. Simmer uncovered 15–20 minutes, stirring occasionally, until glossy and lightly thickened. Taste and adjust salt and cayenne. Add 1–2 tsp hot sauce if desired.

Step 6: Cook the shrimp

Return the gravy to a simmer over medium heat. Add the shrimp in an even layer and cook, stirring once or twice, until just opaque and curled, 3–4 minutes. Do not overcook. Stir in 1 tbsp butter, 1 tbsp lemon juice, and half the chopped parsley. Remove and discard the bay leaves.

Step 7: Serve

Spoon hot steamed rice into shallow bowls. Ladle the shrimp and tomato gravy over the top. Garnish with remaining parsley (and scallions, if using) and serve with extra lemon wedges and hot sauce.

Pro Tips

• Keep shrimp cold and cook them last to keep them plump and tender.
• Simmer long enough for the tomatoes to mellow; a tiny pinch of sugar balances acidity without making the sauce sweet.
• For a looser sauce, add a splash of stock; for thicker, simmer a few minutes longer or whisk in 1 tsp cornstarch mixed with 1 tbsp water.
• Cook the tomato paste until brick red; that quick caramelization adds depth.
• Use Gulf shrimp if you can—their sweet, briny flavor really shines in Creole gravy.

Variations

• Shrimp and Andouille Creole: Brown 6 oz sliced andouille first; remove, build the sauce, then add sausage back with the shrimp.
• Okra Creole: Add 2 cups sliced okra after the trinity softens; cook 5 minutes before adding flour. The okra adds body and classic Southern flavor.
• Lighter, No-Flour Version: Skip the flour and increase tomato paste to 3 tbsp; simmer an extra 5–10 minutes for a naturally thickened gravy.

Storage & Make-Ahead

The tomato gravy can be made up to 3 days ahead and refrigerated or frozen for up to 3 months. Reheat to a gentle simmer and cook the shrimp just before serving. Leftover Shrimp Creole (with shrimp) keeps 2 days in the refrigerator; reheat gently over low heat until just hot to avoid overcooking the shrimp. Rice can be cooked 2 days ahead and reheated with a splash of water in the microwave or on the stovetop.

Nutrition (per serving)

Approximate values with 1 cup cooked rice: 520 calories; 33 g protein; 63 g carbohydrates; 8 g fat; 3 g fiber; 8 g sugar; 1020 mg sodium. Values will vary with salt level, rice portion, and hot sauce.