Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 red bell pepper, chopped (about 1 cup)
  • 2 celery stalks, chopped (about ½ cup)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 (28 ounce) can crushed tomatoes (794 g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411 g)
  • 1 teaspoon dried oregano (5 ml)
  • 1 teaspoon dried thyme (5 ml)
  • ½ teaspoon cayenne pepper (2.5 ml) (or to taste)
  • 1 teaspoon smoked paprika (5 ml)
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 1 teaspoon sugar (5 ml) (optional, to balance acidity)
  • Salt and freshly ground black pepper to taste
  • 1.5 pounds (680 g) large shrimp, peeled and deveined
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon Creole seasoning (store-bought or homemade) (15 ml)
  • Cooked white rice, for serving
  • Chopped fresh parsley or green onions, for garnish

Instructions:

  1. Heat olive oil in a large pot. Add onion, bell peppers, and celery; sauté until softened. Add garlic; cook until fragrant.
  2. Add crushed tomatoes, diced tomatoes, oregano, thyme, cayenne pepper, smoked paprika, bay leaf, Worcestershire sauce, and sugar (if using). Season with salt and pepper.
  3. Bring the sauce to a simmer. Reduce heat and simmer, uncovered, for at least 20 minutes, stirring occasionally, allowing the flavors to meld.
  4. While the sauce simmers, toss the shrimp with olive oil and Creole seasoning.
  5. Increase the heat to medium and add the shrimp to the simmering sauce. Cook until the shrimp are pink and opaque, stirring occasionally (about 3-5 minutes). Remove bay leaf.
  6. Serve the Shrimp Creole hot over cooked rice. Garnish with fresh parsley or green onions.