Ingredients:

  • 2 Tablespoons Neutral Cooking Oil (e.g., Canola, Olive)
  • 1 large Yellow Onion, diced
  • 2 stalks Celery, diced
  • 1 large Green Bell Pepper, diced
  • 4 cloves Garlic, finely minced
  • 2 Tablespoons Tomato Paste
  • 1 (28 oz) can Diced Tomatoes, undrained
  • 1 cup Chicken or Seafood Stock (low sodium)
  • 2 teaspoons Creole Seasoning Blend
  • 1/2 teaspoon Dried Thyme
  • 1 Bay Leaf
  • 1 teaspoon Worcestershire Sauce
  • 1/2 teaspoon Hot Sauce (e.g., Tabasco), or to taste
  • Kosher Salt & Black Pepper, To taste
  • 5 lbs Large Shrimp (21/25 count), raw, peeled and deveined
  • 4 cups Cooked Long-Grain White Rice (for serving)
  • 2 Tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Dice the onion, celery, and bell pepper (the Trinity). Mince the garlic and measure all liquids and spices. Pat the shrimp dry.
  2. Heat the oil in a Dutch oven over medium heat. Add the onion, celery, and bell pepper. Sauté gently for 8–10 minutes until softened and translucent, but not browned. This step is critical for sweetness.
  3. Stir in the minced garlic, tomato paste, Creole seasoning, and thyme. Cook for 2 minutes, stirring constantly, allowing the tomato paste to caramelise slightly and the spices to become fragrant.
  4. Pour in the canned diced tomatoes (including the juice), chicken stock, Worcestershire sauce, and hot sauce. Add the bay leaf.
  5. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot loosely and allow the sauce to simmer for 20 minutes to marry the flavors.
  6. Remove the bay leaf. Taste the sauce. Adjust salt, pepper, and hot sauce as needed to ensure the sauce is robust and slightly spicy.
  7. Season the shrimp: toss the raw, dried shrimp with a pinch of salt and a dash of Creole seasoning.
  8. Increase the heat to medium-low to maintain a gentle simmer. Add the seasoned shrimp to the sauce. Stir gently.
  9. Cook the shrimp for only 3–4 minutes, or until they curl slightly and turn pink and opaque. Do not overcook.
  10. Remove the pot from the heat and allow it to stand for 5 minutes. Ladle the Shrimp Creole generously over bowls of fluffy white rice. Garnish with fresh parsley.