New Orleans–style shrimp Creole

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great American Road Trip

New Orleans–style shrimp Creole

Gluten-Free, Dairy-Free

2 Servings, 630 Calories/Serving

20 – 30 Minutes

We bring New Orleans home in this gluten-free seafood dinner, with shrimp simmered in tomatoes and the holy trinity (onion, celery, and green bell pepper).

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In your bag

1 bag serves 2 (2 bags serve 4)
  • ¾ cup long-grain white rice
  • 1 yellow onion
  • 2 celery ribs
  • 1 green bell pepper
  • 10 ounces wild Gulf shrimp
  • 2 tablespoons tomato paste
  • 1 cup diced tomatoes
  • Creole spice blend (granulated garlic - dried oregano - dried thyme)
  • 1 fresh bay leaf
  • 1 tablespoon vegan Worcestershire sauce (contains soy)
  • ¼ teaspoon cayenne (optional)
  • 3 scallions

Chef's Tip

Because shrimp cook so quickly, it’s easy to overdo it. Luckily, you can readily see when they’re done: Translucent and limp when raw, shrimp curl up to become firm and opaque when heated. The smaller the shrimp, the faster they cook—so watch them closely once they’re tossed into the pot.

Nutrition per serving

Protein: 23g (46% DV), Fiber: 10g (40% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 3g, Saturated Fat: 4.5g (23% DV), Cholesterol: 15mg (5% DV), Sodium: 510mg (21% DV), Carbohydrates: 77g (26% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Crustacean shellfish, Soybeans


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

In a small sauce pot, combine the rice and 1¼ cups lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the vegetables and cook the shrimp Creole.


Prep the vegetables

  • Peel and finely chop the yellow onion.
  • Trim the ends from the celery; cut the celery in half lengthwise, then thinly slice crosswise.
  • Remove the stem, ribs, and seeds from the bell pepper. Cut the bell pepper lengthwise into ¼-inch-wide strips, then thinly slice crosswise.


Cook the shrimp Creole

  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.
In a medium sauce pot over medium-high heat, warm 2 teaspoons oil until hot but not smoking. Add the onion, celery, bell pepper, and tomato paste, season with salt and pepper, and cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Add the tomatoes, Creole spice blend, bay leaf, Worcestershire sauce, ½ cup water, and as much cayenne as you like. Bring to a boil, reduce to a simmer, cover, and cook until the sauce is slightly thickened and the vegetables are just tender, 3 to 5 minutes.
Add the shrimp and cook until firm and cooked through, 2 to 3 minutes. Remove from the heat, discard the bay leaf, and season to taste with salt and pepper.
When the shrimp Creole is almost done, prepare the scallion garnish.


Prep the garnish

  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.



Transfer the rice to the center of individual bowls. Spoon the shrimp Creole around the rice, sprinkle with the scallions, and serve.

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