Fresh shrimp cooked with tomatoes, green peppers, onion, and garlic – Easy Shrimp Creole can be whipped up in no time for a weeknight meal that gives you the taste of the bayou.

Classic New Orleans Recipe

Shrimp Creole is a classic Louisiana dish, one of the easiest to make. I like to add a little bacon to my Shrimp Creole for some smokiness. I start by cooking the bacon and then using the bacon fat to saute the veggies.

Use Fresh Shrimp

The fresher the shrimp, the better. Shrimp Creole is only as good as the shrimp you use. I would stay away from the farm-raised shrimp and either use east coast shrimp or Gulf shrimp. Since I was raised on East Coast shrimp, I prefer their taste. If you don’t live near the coast, just buy quality frozen shrimp. Most times, the shrimp in the seafood case at the store are just frozen shrimp that have been defrosted. If you buy frozen shrimp and defrost them right before cooking, they will have a fresher taste than the previously frozen ones that have been sitting in the seafood case for a day or two.
Add Some Spice

To spice up Easy Shrimp Creole, I like to use Tony Chachere’s Original Creole Seasoning which not only adds spice, but really accentuates the flavor of your food. I was introduced to Tony Chachere’s by my college roommates who were from New Iberia, Louisiana. They put it on just about everything. Many Louisianans will tell you it is the best seasoning ever made and I tend t...