Ingredients:

  • 1 pound (450g) peeled and deveined medium shrimp
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5ml) Creole seasoning (such as Tony Chachere's or Zatarain's)
  • 1/4 teaspoon (1.25ml) cayenne pepper (optional, for extra heat)
  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 1 green bell pepper, chopped (about 1 cup / 120g)
  • 1 celery stalk, chopped (about 1/2 cup / 50g)
  • 2 cloves garlic, minced
  • 1 (14.5 ounce / 411g) can diced tomatoes, undrained
  • 1 (8 ounce / 227g) can tomato sauce
  • 1/2 cup (120ml) chicken broth
  • 1 teaspoon (5ml) dried oregano
  • 1/2 teaspoon (2.5ml) dried thyme
  • 1/4 teaspoon (1.25ml) salt (or to taste)
  • 1/4 teaspoon (1.25ml) black pepper (or to taste)
  • 1 tablespoon (15ml) chopped fresh parsley, for garnish
  • Cooked white rice, for serving

Instructions:

  1. Toss shrimp with olive oil, Creole seasoning, and cayenne pepper (if using). Set aside.
  2. Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and celery; sauté until softened (about 5-7 minutes).
  3. Add minced garlic and cook for 1 minute more, until fragrant. Stir in diced tomatoes, tomato sauce, and chicken broth.
  4. Add oregano, thyme, salt, and pepper. Bring to a simmer, then reduce heat and simmer for 15 minutes, stirring occasionally.
  5. Add seasoned shrimp to the sauce. Cook until shrimp are pink and opaque (about 3-5 minutes).
  6. Stir in fresh parsley. Serve hot over cooked white rice.