Shrimp Creole combines shrimp, tomatoes, onions, celery, and peppers in a seasoned sauce.
The dish is associated with New Orleans Creole cooking, where seafood is combined with tomatoes and aromatic vegetables. The vegetables are typically cooked first, then simmered with tomato sauce and seasonings before shrimp are added near the end so they remain tender.
Shrimp Creole is generally served over white rice. Hot sauce, cayenne, garlic, and Worcestershire sauce may appear depending on the recipe. Unlike many Cajun preparations, its tomato-forward character reflects the influence of Creole cooking and the city’s broader multicultural food history.
Shrimp Creole is sometimes confused with shrimp étouffée. Étouffée usually has a thicker, roux-based or butter-based sauce and is not defined by tomatoes, while Shrimp Creole is recognizable for its seasoned tomato sauce.