Ingredients:

  • 1 large yellow onion, diced
  • 2 stalks celery, diced
  • 1 large green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 Tbsp unsalted butter
  • 1 Tbsp all-purpose flour
  • 2 Tbsp tomato paste
  • 2 tsp Cajun or Creole seasoning blend
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • ¼ tsp cayenne pepper (or to taste)
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (15 oz) can tomato sauce
  • 1 cup low-sodium chicken or vegetable broth
  • 1 large bay leaf
  • 5 lbs large shrimp, peeled & deveined
  • ¼ cup fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Melt butter in a large, heavy-bottomed Dutch oven over medium heat. Add the diced onion, celery, and bell pepper (the Holy Trinity); cook gently until softened and translucent, about 8–10 minutes.
  2. Stir in the minced garlic and tomato paste; cook for 1 minute until the paste darkens slightly.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  4. Whisk in the Cajun seasoning, thyme, oregano, and cayenne. Pour in the diced tomatoes (with juice), tomato sauce, and broth. Add the bay leaf. Bring the mixture to a gentle simmer.
  5. Reduce heat to low, cover loosely, and allow the sauce to simmer for a minimum of 30 minutes, stirring occasionally to develop deep flavour.
  6. Increase heat slightly to bring the sauce back to a gentle simmer. Add the peeled and deveined shrimp. Season lightly with salt and pepper now.
  7. Cook the shrimp for 3–5 minutes, stirring gently, until they curl into C-shapes and turn opaque pink. Do not overcook.
  8. Remove the bay leaf. Taste the sauce and adjust seasoning as needed. Stir in half of the fresh parsley. Serve immediately over long-grain white rice.