Paul Prudhomme, the legendary chef most responsible for the worldwide popularity of Cajun and Creole cuisine, passed away in 2015. In tribute to him, this shrimp Creole recipe and story celebrates his legacy that lives on in the black iron pots of our precious foodways he so dearly loved and helped preserve.
Louisiana Shrimp Creole–A classic South Louisiana dish and a time-honored Cajun recipe. (All photos credit: George Graham)
All hail, Chef Paul.
Opelousas, the center of St. Landry Parish, was home to Paul Prudhomme, one of the most beloved figures in Louisiana cooking and I believe his talent and influence have been the key to establishing Cajun and Creole as a significant culinary category. Prudhomme was the master of artfully weaving the simplest ingredients and elevating them through layering of flavors. And his recipe for Louisiana Shrimp Creole is a prime example.
In my book, he is the undisputed “King of South Louisiana Cooking.”
I met Chef Paul in the 1980s at the Acadiana Culinary Classic, an annual competitive showcase of South Louisiana cooking talent. I instantly became a fan. He came onto the culinary scene swiftly as head chef of New Orleans’ restaurant Commander’s Palace and soon became an icon of Louisiana cooking. He essentially defined Cajun and Creole cuisine to the world and paved the way for many Louisiana chefs to follow.
I first made an adaptation of Prudhomme’s recipe for Louisiana Shrimp Creole over twenty years ago, and I haven’t sampled a more balanced and flavorful interpretation of this classic. I’ve tinkered with the original in ways that stay true to his philosophy yet aspires to an even greater flavor profile.
There are several keys to this Louisiana Shrimp Creole built on Prudhomme’s foundation of briny Louisiana Gulf shrimp, a pungent shrimp stock and light brown roux. From there, layers of sautéed vegetables and peppery spices add structure that when combined with the sweet acidity of the ripe tomatoes, meld to create a rich Creole depth of flavor.
I believe Chef Paul would be proud of the results.
Louisiana Shrimp Creole with a perfect balance of peppery flavors.
- 3 pounds jumbo (8/10 count) shrimp, shell and head on
- 1 cup dried shrimp
- 4 tablespoons bacon fat
- 4 tablespoons unbleached all-purpose flour
- 3 cups diced onions
- 2 cups diced celery
- 1 cup diced green bell pepper
- 2 tablespoons minced garlic
- 1 bay leaf
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped fresh thyme
- 2 teaspoons kosher salt
- 2 teaspoons white pepper
- 1 teaspoon cayenne pepper
- 2 teaspoons freshly ground black pepper
- 4 cups chopped peeled tomatoes
- 2 cups tomato sauce
- 2 teaspoons sugar
- ½ cup tomato paste
- Dash of hot sauce
- 1 tablespoon unsalted butter
- 4 cups cooked Louisiana long-grain white rice, such as Supreme
- 1 cup diced green onion tops
- Remove the shells and heads from the shrimp, leaving the tail on.
- To make the shrimp stock, add the heads, along with any shrimp fat and all shells to a pot containing 8 cups of water. Add the dried shrimp to the pot, bring to a boil and simmer for 1 hour. Strain the shrimp stock discarding the dried shrimp and shells. Continue boiling the stock until you have reduced by half to 4 cups of intense shrimp stock.
- In a large cast-iron pot over medium heat, add 4 tablespoons of bacon fat and an equal amount of flour. Stir the roux until light brown in color with a nutty aroma. Add the diced onions, celery, and bell pepper to the roux, and continue stirring until the vegetables begin to caramelize and turn brown.
- Add the garlic, bay leaf, herbs, spices, and half of the stock. Stir to mix well, scraping the bottom of the pot. Add the chopped tomatoes, tomato sauce, and sugar. Add the tomato paste — it gives the dish a depth of flavor mere tomatoes and sauce will never achieve. Stir and cook over medium heat for 10 minutes.
- Check the dish for flavor and thickness. Add more of the reserved shrimp stock to thin it out to a bisque-like consistency. Add hot sauce to your desired spiciness. Simmer for another 10 minutes.
- At this point, you have two choices: you can refrigerate and serve later, or you can add the shrimp and continue cooking until the shrimp are just done and not overcooked, about 10 minutes. As the shrimp are cooking, add the butter and stir to create a rich sheen.
- It is important to serve this dish immediately since letting the shrimp sit in the hot Creole gravy will render them tough in no time at all.
- Serve over a mound of white rice and garnish with green onion tops. Serve hot sauce on the side for extra kick.
YOUR SEAT AT THE TABLE: If you like this Cajun cooking story and Cajun recipe then accept my personal invitation to subscribe by entering your email at the bottom or top right of this page. It’s quick and painless. You will receive an email alert and be the first to see when new Cajun cooking stories and Cajun recipes are added. Thanks, George.
This dish defines Creole. I cooked this for my family tonight and it was a huge hit! Thank you, George!
Rachel- Wow…what a nice compliment from a cook I highly respect. Thanks for the review and gracious comments. Best, George
Deliciousl
Just made this and it was amazing. I subbed chorizo (plus a little butter) for the bacon fat and it worked great. Thanks for the recipe!
Hi George! I’ve never used dried shrimp before. Can you suggest a product for me to order. These Yankees up here don’t have it.
Hey Leigh – Not sure where you are, but I would bet there is a Latin or Asian grocery nearby. They will surely have dried shrimp. I wouldn’t suggest you spend the money for buying this online, but if so, you can buy it on Amazon here. Here’s an option: A trick I’ve used to fortify a seafood stock is to add bottled clam juice to it for added flavor. All the best.
Hey! So my boyfriend’s favorite dish is Chicken Creole. Is it possible to sub chicken for this dish? Would appreciate any advice. Thank you!!!!
Hey Robin- Yes, chicken Creole is a very tasty dish and this recipe works perfectly with one exception. Instead of shrimp stock, use a dark chicken stock. All the best.
Perfect! I was going to make it the day before so it could sit a bit and reheating the shrimp had me worried. Can you recommend how to prepare a dark chicken stock? Thank you again! I am SO excited to try this out and surprise him for his birthday.
Robin- Check out my tutorial and story on making dark chicken stock here. All the best for a happy birthday celebration.
Thank you!! This will be my first attempt at cooking with chicken feet. As well as Creole. Wish me luck. 🙂
You’re welcome, Robin. You are going to wonder how you made it this long without discovering chicken feet. Your stocks, soups, and sauces will be 5-star restaurant-quality and astound your guests and family. All the best.
One more question…. Should I make it the day before and let it sit, or make it the day of the dinner? I’ve read some recipes that say the day before, because it is better after it sits. I am going with your recipe (chicken version), so would love your input. Thanks Again!
Hey Robin- The short answer: Either way works. But unless you have a reason for making it the day before, I suggest you make it the same day and then eat the leftovers (if there are any) the day after. Best wishes and spicy dishes!
Can’t wait to try.
Why leave the tails on? My daughters are just going to grab each shrimp and pull them off… I eat the tails myself. Just wanted to know if it was for aesthetics or some other reason.
Michael- You nailed it when you said “aesthetics.” As a food photographer, I art direct my dishes to look appealing on the plate, and sometimes forget that you will be “a-peeling” them as you eat them (sorry for the pun). Like you, I do tend to eat the tails, but usually if they are fried. For your daughters’ sake, please remove the tails. All the best.
I attended one of Paul’s cooking classes at the New Orleans school of Cooking run by Joe Cann in 1982.
It was an inspirational event in my life and led to the success of “Lennox’s“ restaurant in Atlanta.
Hi George–thanks for sharing this recipe, can’t wait to make it soon! What would you recommend for the tomato sauce? I was thinking something along the lines of Rao’s marinara…would that work?
Evan- Rao’s makes a terrific marinara. But some marinara sauces have added sugar, and with my recipe calling for 2 teaspoons of sugar, I wouldn’t want the balance to be too sweet. I opt for pure tomato sauce, but if you want to try a marinara then be sure to leave out the added sugar. Give it a try. All the best.
Chef Paul is my favorite Cajun chef.