Ingredients:

  • 1.5 lbs large prawns, peeled and deveined (shells reserved)
  • 2 cups water
  • 1 bay leaf
  • 0.5 tsp black peppercorns
  • 2 tbsp unsalted butter
  • 1 large yellow onion, finely diced (approx. 150g)
  • 1 green bell pepper, diced (approx. 120g)
  • 2 stalks celery, diced (approx. 100g)
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 14.5 oz crushed tomatoes
  • 1 tbsp Worcestershire sauce
  • 1 tsp Louisiana-style hot sauce
  • 2 tsp low-sodium Creole seasoning
  • 0.5 tsp dried thyme
  • 0.25 tsp cayenne pepper
  • 3 cups cooked long-grain white rice
  • 0.25 cup fresh parsley, chopped
  • 2 green onions, sliced

Instructions:

  1. Place reserved prawn shells, water, bay leaf, and peppercorns in a small saucepan. Bring to a boil, then reduce to a simmer for 10–12 minutes to create a concentrated seafood broth. Strain and set aside.
  2. In a large Dutch oven, melt the butter over medium-high heat. Add the diced onion, green bell pepper, and celery (the Holy Trinity). Sauté for 6–8 minutes until the onions are translucent and the vegetables soften.
  3. Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste caramelizes and turns a deep mahogany color.
  4. Pour in the strained prawn broth, crushed tomatoes, Worcestershire sauce, hot sauce, Creole seasoning, thyme, and cayenne pepper. Stir well to combine.
  5. Simmer the sauce for 5–10 minutes to allow flavors to meld. Fold in the raw prawns and immediately remove the pot from the heat. Cover and let the residual heat poach the prawns for 3–5 minutes until they are pink and opaque.
  6. Serve the prawn creole over portions of cooked white rice. Garnish with fresh parsley and sliced green onions.