Prawn Creole Recipe

This Prawn creole recipe right here is straight flavor, no shortcuts. You’ve got that classic Creole base, buttery sautéed veggies, and perfectly seasoned prawns soaking up all that goodness. It’s simple, it’s loud in the best way, and it’s exactly what you want when you need something satisfying without doing too much.

What makes this Shrimp Creole recipe the best on the internet

• Layered flavor from the start – building with butter, trinity, and seasoning at every step
• Perfectly cooked prawns – no rubbery texture, just juicy and tender
• Balanced tomato base – rich, slightly spicy, and deeply savory
• Simple ingredients, big results – nothing complicated, just done right
• That real, home-cooked feel – not rushed, not bland, just straight-up good food

Ingredients

• 1 lb prawns, peeled and deveined
• 2 tablespoons butter
• 1 medium onion, diced
• 2 celery stalks, chopped
• 1 green bell pepper, diced
• 3 cloves garlic, crushed
• 2 tablespoons tomato paste
• 1 (14 oz) can crushed tomatoes
• 2 cups seafood stock
• 2–3 bay leaves
• 1–2 teaspoons hot sauce (adjust to taste)

Seasonings (for sauce and prawns):

• 1 tablespoon all-purpose seasoning
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• Salt to taste

Finish:

• 2 tablespoons chopped fresh cilantro
• 2 tablespoons sliced green onions

How to Make This Prawn Creole Recipe

First things first, we starting with the trinity. That’s onion, celery, and bell pepper. Make sure you wash that celery properly — don’t skip that part. Dice everything up nice and clean.

Grab your pot, medium heat. Add your butter. Let that melt down real smooth.

Now go in with your trinity and that crushed garlic. Stir that around and let it cook until it smells like something serious is about to happen. That aroma? That’s where it starts.

Next, add your tomato paste. Don’t rush it — let it cook into the veggies a bit. Now start layering your seasoning. Hit it with your all-purpose seasoning and garlic pepper.

Pour in your crushed tomatoes and seafood stock. Stir that together.

Drop in your bay leaves. Add your hot sauce. Let that thing simmer. Not rushing this — let it come together.

While that’s doing its thing, grab your prawns. Season them up with all-purpose seasoning, garlic powder, oregano, cayenne, salt, and smoked paprika. Make sure everything is coated.

Now check your sauce. Once it’s been simmering about 10–20 minutes and everything is looking right, go ahead and add in your prawns. Stir them in.

Cover and let it cook, but don’t walk away too far. Keep checking — prawns cook quick. You’re looking at about 8–10 minutes until they’re done and tender.

Once that’s ready, take it off the heat. Finish it off with cilantro and green onions.

That’s it. Prawn creole. Big flavor, no stress.

Serving Suggestions

• Serve over steamed white rice to soak up all that sauce
• Pair with crusty bread to mop up every last bit
• Add a side of buttery corn or sautéed greens for a full plate

Storage Tips

• Fridge: Store in an airtight container for up to 3 days
• Freezer: The sauce freezes well, but it’s better to freeze without the prawns and add fresh ones when reheating
• Reheating: Warm gently on the stove over medium-low heat. Add a splash of stock or water if it thickens too much. Don’t overcook or the prawns will toughen

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