Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (about 1 cup) (about 150g)
  • 1 green bell pepper, chopped (about 1 cup) (about 150g)
  • 2 celery stalks, chopped (about 1 cup) (about 120g)
  • 4 cloves garlic, minced (about 2 teaspoons) (about 12g)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 cup chicken broth (240 ml)
  • 1 tablespoon tomato paste (15 ml)
  • 2 teaspoons Worcestershire sauce (10 ml)
  • 1 teaspoon hot sauce (such as Tabasco or Louisiana Hot Sauce) (5 ml)
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1.5 pounds large shrimp, peeled and deveined (about 680g)
  • 1 tablespoon Cajun seasoning (store-bought or homemade) (15ml)
  • 2 tablespoons chopped fresh parsley, for garnish
  • Cooked rice or grits, for serving

Instructions:

  1. Heat olive oil in a large pot. Add onion, bell pepper, and celery (the 'holy trinity' of Cajun and Creole cooking). Sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Stir in crushed tomatoes, diced tomatoes (with their juice), chicken broth, tomato paste, Worcestershire sauce, hot sauce, bay leaf, thyme, oregano, paprika, cayenne pepper, salt, and black pepper.
  3. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or up to an hour, stirring occasionally. Remove bay leaf before proceeding.
  4. While the sauce simmers, toss the peeled and deveined shrimp with Cajun seasoning in a bowl.
  5. Increase the heat under the sauce to medium. Add the seasoned shrimp to the pot and cook until pink and opaque, about 3-5 minutes, depending on the size of the shrimp. Do not overcook!
  6. Serve hot over cooked rice or grits. Garnish with fresh parsley.