Name: Pappadeaux Shrimp Creole Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 20 min
Yield: 4
Cuisine: American
Ingredients: 2 tbsp. of Branch and Vine's Garlic Olive Oil; 2 tbsp. of Butter; 1 medium-sized onion, finely chopped; 1 medium-sized Green Bell Pepper, finely chopped; 2–3 Stalks Celery; 4 cloves Garlic minced; 1 tbsp. of Creole Kick; 1 tsp. of dried Thyme; 1/2 tsp. of Cayenne Pepper; 1–2 Bay Leaf; 1 can (15-ounce) Tomato Sauce; 1 cup of Water; 1 tbsp. Worcestershire Sauce; 1 lb. Large Shrimp, peeled and deveined; Tabasco Sauce, to taste; Salt and Ground Black Pepper to taste; 2 tbsp. chopped fresh parsley; Lemon Wedges; Cooked rice for serving

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Shrimp Creole is a staple of New Orleans cuisine. This dish packs the quintessential flavors of the city – a robust tomato and spice-infused sauce loaded with succulent shrimp, onions, bell peppers and celery. Pappadeaux Shrimp Creole Recipe is a hearty, comforting meal, perfect for any night of the week.

Recreating the Pappadeaux version allows you to enjoy their excellent Shrimp Creole without stepping foot in one of their restaurants. With the right combination of spices and seasoning, you’ll have an authentic taste of New Orleans in your own kitchen.

What Is Shrimp Creole?

Shrimp creole is a classic Louisiana dish consisting of Gulf shrimp cooked in a thick, rich tomato-based sauce. It originated in New Orleans and combines influences from French, Spanish, African and Native American cuisines. The name “creole” refers to the unique blend of these cultures that makes up authentic Creole cooking.

Some key characteristics of shrimp creole include:

A savory tomato sauce base seasoned with the “holy trinity” of onion, celery and bell pepper.
Warm spices like thyme, bay leaves, cayenne and black pepper.
Slow-cooked shrimp that soaks up all the delicious flavors.
A hearty consistency from the simmered vegetables.
Bright pops of flavor from lemon juice and hot sauce.

Unlike jambalaya or gumbo, shrimp creole has a smoother, thicker sauce rather than a broth. It’s usually served over white rice to soak up the rich sauce. This versatile dish can be a main, side or appetizer.

The classic recipe has stood the test of time, though cooks often tweak it by adding ingredients like okra, parsley or andouille sausage.

How to Make Pappadeaux-Style Shrimp Creole

Recreating the signature Pappadeaux shrimp creole is easy with my recipe. Here’s an overview of the simple process:

Ingredients

2 tbsp. of Branch and Vine’s Garlic Olive Oil
2 tbsp. of Butter
1 medium-sized onion, finely chopped
1 medium-sized Green Bell Pepper, finely chopped
2–3 Stalks Celery
4 cloves Garlic minced
1 tbsp. of Creole Kick
1 tsp. of dried Thyme
1/2 tsp. of Cayenne Pepper
1–2 Bay Leaf
1 can (15-ounce) Tomato Sauce
1 cup of Water
1 tbsp. Worcestershire Sauce
1 lb. Large Shrimp, peeled and deveined
Tabasco Sauce, to taste
Salt and Ground Black Pepper to taste
2 tbsp. chopped fresh parsley
Lemon Wedges
Cooked rice for serving

Kitchen Tools

Large skillet or pan
Cutting board
Knife
Wooden spoon or spatula
Garlic press
Measuring cups and spoons

Step-by-Step Instructions

Step 1. Preparing the vegetables:

First, chop the onion, celery, and bell pepper.

Step 2. Heat Oil and Butter:

In the large skillet, heat the butter with the olive oil over medium heat. The olive oil protects the butter from burning.

Step 3. Sauté Vegetables:

Put the onions, bell peppers, and celery in the melted butter. Cook for 8–10 minutes until translucent.

Step 4. Add Garlic:

Put the minced Garlic in the skillet, stirring until fragrant.

Step 5. Season the Mixture:

Season with Creole Kick, dried Thyme, and Cayenne Pepper in the large skillet and stir.

Step 6. Simmer with Tomato Sauce:

Add tomato sauce To the large skillet and stir until all is mixed.

Step 7. Adding Water:

Add 1 cup water and bring to a boil (you can also use your tomato can).

Step 8. Simmer with Worcestershire Sauce:

Mix Worcestershire sauce in the large skillet and Cook for 7-8 minutes.

Step 9. Add Bay Leaves:

Then, add the bay leaves and reduce heat to a simmer for an additional 2-3 minutes until the flavors meld.

Step 10. Adjust Seasoning and Spice:

Add Tabasco sauce, red chili flakes (if using), and Creole kick (if using) in the large skillet over medium heat and stirring. Season with salt and pepper to taste.

Step 11. Cook Shrimp:

Add the Shrimp, stir, and cook for 2-3 minutes until pink.

Step 12. Serve and Garnish:

Remove from heat and serve over rice. Garnish with chopped parsley and lemon wedges. Now, it is ready to serve.

Recipe Notes and Tips

For convenience, look for pre-chopped bell pepper and onion mixes. Or use thawed frozen options.
Jarred minced garlic saves time over chopping fresh garlic.
To make your own Creole seasoning, combine spices like garlic powder, onion powder, oregano, thyme, cayenne pepper, paprika, black pepper, cayenne pepper and dried basil.
Cook the shrimp just until pink to prevent overcooking and rubbery texture.
Garnish with chopped parsley and lemon wedges for a pop of color and brightness.
Substitute chicken, sausage or fish for the shrimp for more variations.

What to Serve with Shrimp Creole?

Shrimp creole is delicious on its own, but serving it with a few complementary side dishes rounds out the meal:

Steamed white rice – The starchy white rice soaks up the tasty sauce perfectly.
French bread – For dipping in the extra sauce.
Cornbread – The sweetness pairs nicely with the spicy creole flavors.
Green salad – A fresh salad with vinaigrette brightens up the plate.
Garlic mashed potatoes – More comfort food always goes well with creole dishes.
Steamed broccoli – A veggie side for a lighter option.

Storing and Reheating Leftover Shrimp Creole

Like many stews and braised dishes, Shrimp Creole tastes even better the next day once all the flavors have had time to mingle. Follow these tips for storing and reheating leftover Shrimp Creole:

Storage

Allow the Shrimp Creole to cool completely before storing.
Transfer leftover Shrimp Creole to an airtight container.
Store in the refrigerator for 3-4 days.
You can also freeze the Shrimp Creole for up to 3 months.

Reheating

Reheat Shrimp Creole gently over medium-low heat in a saucepan, stirring occasionally.
Add a splash of water when reheating if the Creole sauce is too thick.
Avoid overheating as this can make the shrimp tough and rubbery. Just heat until warmed through.
For best texture and flavor, avoid reheating cooked shrimp more than once.
If reheating a second time, remove shrimp and add to heated Creole sauce.

Frequently Asked Questions

Here are answers to some frequently asked questions about making shrimp creole:

What type of shrimp should I use?

Go for large or jumbo shrimp. Either peeled or shell-on works.

Can I use frozen shrimp?

Yes, thawed frozen shrimp works well, just drain any excess liquid.

Do I need to cook the rice separately?

Yes, for the best texture cook the rice before adding the creole sauce.

What if I can’t find Creole seasoning?

You can make your own by combining common spices like garlic powder, thyme, cayenne pepper, oregano, paprika, onion powder, and black pepper.

Is shrimp creole spicy?

It has a moderate level of spice from the cayenne that’s mellowed out by the tomato sauce. Adjust the cayenne to your preferred spice level.

Can I prepare it ahead of time?

Yes, you can prep all the vegetables and make the sauce ahead. Cook the shrimp right before serving.

What’s the difference between Creole and Cajun cuisine?

Creole cuisine originates in urban New Orleans, while Cajun is more rustic country cooking. But they do share some spicy seasoning influences.

Pappadeaux Shrimp Creole Recipe

Yield: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Additional Time: 40 minutes

Total Time: 1 hour 20 minutes

Recreate the iconic flavors of Pappadeaux's Shrimp Creole with this easy recipe. A New Orleans classic combining tender shrimp, spiced tomato sauce, onions, peppers and celery served over rice.