There is something undeniably comforting about the rich, spicy aroma of a classic New Orleans dish simmering on the stove. If you are looking for a meal that balances vibrant heat with deep, savory flavors, this authentic prawn Creole recipe is the ultimate answer. In the United States, this iconic dish is widely known as Shrimp Creole, making the terms prawn and shrimp virtually interchangeable for this recipe.
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It is a staple of Louisiana cuisine that combines succulent seafood with a robust tomato-based sauce, served over fluffy rice to soak up every drop of flavor. Unlike its cousin, Étouffée, which relies on a blonde or peanut-butter-colored roux for thickening, Creole sauce is defined by ripe tomatoes and the aromatic “Holy Trinity” of vegetables. Whether you are a seasoned chef or a home cook, this guide will help you master the art of Creole cooking with a dish that is easy enough for a weeknight but impressive enough for guests.
What is Prawn (Shrimp) Creole?
Before we fire up the stove, let’s clarify the dish’s identity. What is prawn Creole? It is a dish of French and Spanish heritage found throughout the Greater New Orleans area. It consists of cooked shrimp (or prawns) in a mixture of tomatoes, onions, celery, and bell peppers, spiced with hot pepper sauce or cayenne-based seasoning.
What is in a Creole dish? Generally, “Creole” implies the use of tomatoes. This is the primary distinction from “Cajun” cooking, which is often more rustic and does not typically use tomatoes in its brown gravies, gumbos, or jambalayas. While you might see a Pioneer Woman shrimp Creole recipe or a Barefoot Contessa shrimp Creole recipe using different techniques, our method focuses on the traditional stovetop simmer that allows flavors to marry perfectly.
Ingredients
- 1 lb large prawns or shrimp, peeled and deveined
- 2 tablespoons butter
- 1 cup onion, diced
- 1 cup celery, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 tablespoon tomato paste
- 1 cup chicken stock (or stock made from shrimp shells)
- 1 tablespoon Creole seasoning (e.g., Tony Chachere’s or homemade blend)
- 1 teaspoon Worcestershire sauce
- Hot sauce or Tabasco, to taste
- 1 bay leaf
- Salt and black pepper, to taste
- Cooked white rice, for serving
How to Make Authentic Prawn Creole
prawns. Be careful not to overcook them; rubbery shrimp can ruin the dish. They only need 3 to 5 minutes until pink and opaque.
- Melt the butter in a large skillet or Dutch oven over medium heat.
- Add the onion, celery, and green bell pepper (the Holy Trinity) and sauté until softened, about 5 to 7 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the tomato sauce, tomato paste, chicken stock, Creole seasoning, Worcestershire sauce, hot sauce, and bay leaf.
- Bring the sauce to a simmer, reduce the heat, and cook for 15 to 20 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Add the prawns (shrimp) to the skillet and cook for 3 to 5 minutes, or just until they turn pink and opaque.
- Remove the bay leaf and season with salt and pepper to taste.
- Serve immediately over a bed of fluffy white rice.
Serving Suggestions and Pairings
To create a full recipe for shrimp Creole New Orleans style experience, the sides are just as important as the main dish.
- Sides: While white rice is traditional, serve this with crusty French bread to mop up the sauce. For a true Southern feast, pair it with Maque Choux (creamed corn with peppers).
- Wine Pairing: The acidity of the tomatoes and the heat of the cayenne pair beautifully with a crisp Pinot Grigio or a dry Rosé.
- Beer Pairing: A New Orleans amber ale, such as Abita Amber, provides a malty backbone that cuts through the spice perfectly.
Storage and Reheating
This dish is excellent for meal prep as the flavors often deepen overnight.
- Refrigerator: Store the sauce and shrimp in an airtight container for up to 3 days.
- Freezing: You can freeze the Creole sauce for up to 3 months. However, cooked shrimp can become rubbery when frozen and reheated. For the best results, freeze the sauce separately and boil fresh shrimp when you are ready to serve.
- Reheating: Reheat gently on the stovetop over low heat. Do not microwave on high power, as this will toughen the prawns.
Variations and Dietary Tips
- Okra: Some regions prefer a Shrimp Creole recipe with okra. If you want to include it, slice fresh okra and sauté it with the Holy Trinity at the beginning.
- Sodium: The savory nature of this dish comes from stock and seasoning blends. If you are managing sodium intake, opt for low-sodium chicken stock and unsalted butter.
- Comparisons: While a Southern Living shrimp Creole recipe might call for bacon grease, we stick to butter for a cleaner, silkier finish that highlights the seafood.
Best Prawn Creole Recipe: Easy & Spicy Shrimp Dinner
Ingredients
- 1 lb large prawns or shrimp peeled and deveined
- 2 tablespoons butter
- 1 cup onion diced
- 1 cup celery diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 1 can 15 oz tomato sauce
- 1 tablespoon tomato paste
- 1 cup chicken stock or stock made from shrimp shells
- 1 tablespoon Creole seasoning paprika, cayenne, thyme, oregano
- 1 teaspoon Worcestershire sauce
- Hot sauce or Tabasco to taste
- 1 bay leaf
- Salt and black pepper to taste
- Cooked white rice for serving
Instructions
- Melt the butter in a large skillet or Dutch oven over medium heat.
- Add the onion, celery, and green bell pepper (the Holy Trinity) and sauté until softened, about 5 to 7 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the tomato sauce, tomato paste, chicken stock, Creole seasoning, Worcestershire sauce, hot sauce, and bay leaf.
- Bring the sauce to a simmer, reduce the heat, and cook for 15 to 20 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Add the prawns (shrimp) to the skillet and cook for 3 to 5 minutes, or just until they turn pink and opaque.
- Remove the bay leaf and season with salt and pepper to taste.
- Serve immediately over a bed of fluffy white rice.
