Ingredients
- 2 tablespoons olive oil
- 1/2 large onion chopped
- 1 green bell pepper chopped
- 2 celery stalks chopped
- 4 garlic cloves minced
- 1 can (14 1/2 ounces) diced tomatoes undrained
- 1/2 cup spicy tomato sauce
- 2 teaspoons Worcestershire sauce
- 2 bay leaves
- 1 tablespoon Creole seasoning
- Cayenne pepper to taste
- Salt to taste
- Ground black pepper to taste
- 1 pound large shrimp peeled and deveined
- Long grain rice cooked, for serving
- Fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion, green bell pepper, celery, and garlic. Cook until the vegetables are tender, about 5 to 7 minutes.
- Add diced tomatoes with their juice, tomato sauce, Worcestershire sauce, Creole seasoning, and bay leaves. Season with salt, black pepper, and cayenne.
- Bring to a simmer and cook uncovered for 20 minutes, allowing flavors to meld. Add some water if the mixture becomes too thick. Adjust seasonings as needed.
- Add the shrimp to the skillet and cook until they are pink and opaque, about 3 to 6 minutes. Remove the bay leaves.
- Serve hot over rice. Sprinkle with fresh parsley for garnish.
