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A Taste of New Orleans Grandeur: Arnaud and The Shrimp
There are some restaurants that are just part of the fabric of a city. In New Orleans, a city that has more than its fair share of legends, Arnaud’s is one of those places. You can’t miss it. It takes up a huge, beautiful corner in the French Quarter, looking like a grand old dame who has seen it all. From the street, you can hear the joyful sound of a jazz trio spilling out of its famous French 75 bar. It just feels like a celebration.
Stepping inside is like stepping into a different era. It’s a beautiful labyrinth of dining rooms, each with its own story. The place just gleams with old world charm. It’s not a modern, minimalist spot. It’s a place that embraces its history with a grand, theatrical flair.
I found out the story is just as grand as the dining room. It was started back in 1918 by a dashing Frenchman named Arnaud Cazenave, who went by the title of Count. He wasn’t just a restaurateur. He was a showman. His whole idea was to create a place that offered not just incredible Creole food, but a grand experience. A place where dining was a joy, a real celebration of life.
The most charming part of the story is about his daughter, Germaine. When the Count passed away, she took over the restaurant. She was apparently a true New Orleans character who was determined to preserve her father’s vision exactly as he had left it. She kept his traditions alive for decades. It’s a place built on a foundation of family, flair, and a deep love for the joy of a good meal. And you can still feel that spirit today.
The menu is a beautiful time capsule of classic French Creole cuisine. It’s full of all the dishes that have made New Orleans a food capital of the world. I wanted something that felt like the heart of that tradition. I ordered the Shrimp Creole.
When the plate arrived, it was a beautiful sight. A perfect mound of fluffy white rice surrounded by a rich, vibrant, tomato red sauce. And it was absolutely loaded with plump, beautiful shrimp. It smelled incredible, a mix of savory tomatoes and spices.
I took a spoonful, making sure to get a little of everything. It was the taste of New Orleans in a single bite. The sauce was so deep and flavorful, a perfect balance of tomato, onions, and peppers, with a gentle, warming spice that slowly builds. It wasn’t overwhelmingly hot. It was just perfectly seasoned. And the shrimp were so sweet and tender. It was a dish that was both elegant and incredibly comforting. It tasted like a recipe that has been perfected over a hundred years, because it has.
Arnaud’s is more than a restaurant. It’s a living piece of New Orleans history. It’s a place where you can feel the ghosts of a hundred years of celebrations, and for a little while, you get to be a part of the party.
Stirring Up a Creole Classic
The deep, comforting flavor of that Shrimp Creole was a taste I knew I needed in my life again. It seemed like the kind of dish that was pure kitchen magic, but I was determined to try and capture a little of that New Orleans spirit myself.
The whole journey starts with what they call the holy trinity in Creole cooking. I chopped up an onion, a couple ribs of celery, and a green bell pepper. I got them sweating in a big pot with some butter until they were soft and my whole kitchen started to smell like the French Quarter. Then I stirred in some garlic for just a minute until it was fragrant.
Next, I built the sauce. I poured in a big can of crushed tomatoes, a splash of chicken broth, and a spoonful of tomato paste to make the flavor really deep. Then came the soul of the dish. I added a bay leaf, some smoked paprika, a little cayenne for a gentle warmth, and a dash of Worcestershire sauce. I gave it all a good stir, turned the heat down low, and just let it simmer. This is the part you can’t rush. I let it bubble away for the better part of an hour, the sauce getting darker and thicker and the flavors all melting together.
While that was happening, I made a pot of simple, fluffy white rice. The perfect bed for all that flavor.
The final step is the quickest and most exciting. I got my hands on some beautiful, plump shrimp. Once the sauce was rich and perfect, I stirred them right in. They don’t need long at all, just a few minutes in that hot, bubbling sauce until they’re pink and perfectly cooked. Any longer and they’ll get tough.
I scooped a big pile of rice onto a plate and then ladled that gorgeous, shrimp filled Creole sauce all around it. The smell was just intoxicating. I took a bite, and it was all there. The deep tomato flavor, the gentle spice, the sweet pop of the shrimp. It wasn’t Arnaud’s grand dining room, but it was a delicious and comforting trip back to a perfect New Orleans meal.
Chef’s Notes: Classic Shrimp Creole
• Build flavor with the “holy trinity” – Onion, bell pepper, and celery form the Creole base. Slow cooking draws out sweetness and depth.
• Bloom spices in fat for intensity – Garlic, thyme, cayenne, and Cajun seasoning release essential oils when briefly sautéed, enhancing aroma and flavor.
• Tomato sauce creates a rich base – Simmering with Worcestershire and bay leaf adds umami and earthiness. Reduce uncovered to concentrate flavor.
• Cook shrimp briefly to avoid toughness – Just 1–2 minutes per side is enough. Overcooking leads to rubbery texture.
• Balance heat with acidity and herbs – Lemon juice brightens, Tabasco adds kick, and parsley provides freshness.
• Serve over rice for authenticity – White rice is traditional, but brown rice adds fiber. Crusty bread or salad makes a great side.
• Customize with add-ins – Okra, diced tomatoes, or even a splash of cream/coconut milk can change texture and richness.
• Reheat gently with liquid – A splash of water or broth prevents shrimp from drying out when reheating leftovers.
Classic Shrimp Creole
Dive into the vibrant flavors of the Big Easy with this Classic Shrimp Creole recipe! Perfectly balanced with fresh vegetables and Cajun spices, this dish brings rich, bold taste without the fuss of a roux. Ready in under 45 minutes, it’s ideal for busy weeknights or impressing guests with genuine New Orleans charm. Whether you’re a seasoned chef or a home cook, this recipe promises a delicious, hearty meal that’s wonderfully customizable and easy to prepare. Get ready to elevate your dinner with layers of zesty flavor and tender shrimp!
4
servings20
minutes25
minutes380
kcal45
minutesKeep the screen of your device on
Ingredients
- Seafood and Proteins
1.5 pounds large, deveined shrimp, tails removed for easy eating
- Fresh Vegetables
1 medium yellow onion, chopped finely to soften in the sauce
1 medium green bell pepper, deseeded and diced small
3 stalks celery, cut to match the bell pepper quantity for balance
4 cloves garlic, minced finely for robust flavor
- Liquids and Sauces
15 oz can of tomato sauce for a thick, rich base
0.5 cup water to add moisture and dilute sauce as needed
1 tbsp Worcestershire sauce to deepen umami notes
Juice from fresh lemon wedges for finishing flavor
- Fats and Seasonings
2 tbsp canola oil to gently cook veggies
2 tbsp unsalted butter for richness and silkiness
1 tbsp Cajun or Creole spice blend, adjusted to heat preference
1 tsp dried thyme for herbal depth
0.5 tsp cayenne pepper for a gentle kick
1 bay leaf to infuse subtle earthiness
Salt and freshly cracked black pepper, seasoned to taste
A few dashes of Tabasco or preferred hot sauce for extra heat
- Garnish
2 tbsp freshly chopped parsley for color and brightness
- To Serve
Hot cooked rice, white or brown, prepared separately
- Alternative Ingredients
Shrimp: Can substitute with peeled cooked chicken breast for a poultry version.
Canola oil and butter: Use olive oil and ghee to keep it dairy-friendly or switch to avocado oil for a heart-healthy fat option.
Tomato sauce: Crushed tomatoes or fresh diced tomatoes blended smooth can replace canned sauce.
Cajun/Creole seasoning: Use smoked paprika and chili powder with garlic powder if unavailable; for allergy concerns avoid blends with MSG.
Worcestershire sauce: Coconut aminos or soy sauce for gluten-free and vegan options.
Bell pepper and celery: Use fennel or zucchini for mild alternatives.
Cayenne pepper: Substitute with smoked paprika for color without heat or omit for milder flavor.
Directions
- Preparing the Aromatics – Start by heating your fat blend: warm 2 tablespoons canola oil and 2 tablespoons butter over medium-high in a large nonstick pan. Once melted and shimmering, add the chopped onion, green pepper, and celery. Reduce heat to medium to gently soften the vegetables for about 10-12 minutes, stirring occasionally to avoid scorching. This slow cooking brings out their natural sweetness and builds the base flavor.
- Spice Infusion and Sauce Creation – Add minced garlic along with 1 tablespoon Cajun seasoning, 1 teaspoon dried thyme, ½ teaspoon cayenne, and the bay leaf directly into the pan. Stir briefly for about a minute, letting the spices bloom in the hot fat; this releases their essential oils for a deeper flavor impact. Then pour in a 15-ounce can of tomato sauce, half a cup of water, and 1 tablespoon Worcestershire sauce. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 8-10 minutes. This reduces the sauce, concentrating flavor and thickening gently.
- Cooking Shrimp and Final Touches – Slide the deveined shrimp into the simmering sauce. Cook just 1-2 minutes per side, flipping halfway for even cooking, until the shrimp turn pink and firm but tender. Avoid overcooking to keep them juicy. Add Tabasco sauce, salt, and fresh ground black pepper to taste while stirring gently. Remove the bay leaf before plating. Sprinkle the fresh parsley over the top for bright, herbaceous contrast. Serve immediately over warm cooked rice with fresh lemon wedges on the side for an adjustable citrus finish. Optional: Add extra hot sauce at the table if more heat is desired.
Equipment
- Nonstick Pan
- Chef’s Knife
- Cutting Board
- measuring cups and spoons
- Mixing Bowls
- wooden spoon
Notes
- Ensure you cook the vegetables slowly over medium heat to develop a sweet, mellow base without burning. For added depth, bloom your spices in the heated fats before adding liquids—this technique unlocks complex flavors often missed in quicker preparations. Serve your Shrimp Creole with fluffy white rice or opt for brown rice to up the fiber content. Complement the dish with crusty French bread or a simple green salad for freshness. You can customize by tossing in okra or diced tomatoes for variation. For a creamy twist, a small splash of cream or coconut milk stirred in at the end creates a luxurious texture. Leftovers reheat gently on the stovetop with a splash of water to prevent drying out shrimp.
Nutrition Facts
- Calories: 380kcal
- Fat: 9g
- Saturated Fat: 1g
- Trans Fat: 1g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 5g
- Cholesterol: 144mg
- Sodium: 700mg
- Potassium: 340mg
- Carbohydrates: 9g
- Fiber: 2g
- Sugar: 3g
- Protein: 17g
- Vitamin A: 1500IU
- Vitamin C: 30mg
- Calcium: 100mg
- Iron: 2mg
FAQs: Classic Shrimp Creole
What type of shrimp works best for this recipe?
Large, deveined shrimp hold their texture beautifully in a simmered tomato base, giving this dish its signature bite. Many cooks inspired by classic Creole kitchens like Arnaud prefer using shrimp that are firm and sweet to balance the spices. By choosing high-quality shrimp, you bring out the comforting depth and layered flavors reminiscent of an Arnaud-style preparation.
Can I make this dish less spicy without losing flavor?
Absolutely—Cajun dishes don’t have to be overwhelmingly hot to stay authentic. Reduce the cayenne and hot sauce, then rely on thyme, garlic, and bell peppers to build flavor. This mirrors the balanced approach seen in Arnaud-inspired cooking, where heat never overshadows complexity. By adjusting spices mindfully, you still achieve a beautiful, layered Creole profile worthy of an Arnaud-style kitchen.
What can I serve alongside Shrimp Creole?
Fluffy white rice is the traditional base because it absorbs the rich tomato sauce perfectly. For something heartier, brown rice or crusty French bread works wonderfully, much like the comforting pairings found in Arnaud’s classic Creole plates. These simple sides help showcase the robust sauce and tender shrimp in a way that feels true to the warm, inviting spirit of Arnaud.
Can I prepare this recipe ahead of time?
Yes, the sauce actually benefits from resting since the aromatics deepen overnight. Simply reheat gently and add the shrimp right before serving to keep them tender. This method is similar to how many Creole kitchens, including those inspired by Arnaud traditions, preserve maximum flavor without sacrificing texture. Using this approach ensures the dish tastes freshly made while maintaining that Arnaud-style richness.
Is it possible to make this dish dairy-free or lighter?
You can easily substitute the butter with olive oil or a dairy-free alternative while keeping the dish full of flavor. The Creole spices, fresh vegetables, and tomato base already carry so much depth—much like the lighter variations sometimes crafted in Arnaud-influenced cooking. By making these swaps, you preserve the bold, comforting essence of an Arnaud-style Shrimp Creole while fitting your dietary needs.
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