Ingredients:

  • 3 Tbsp (45g) Unsalted Butter
  • 1 large (approx. 200g) Yellow Onion, diced
  • 2 stalks (approx. 100g) Celery, diced
  • 1 large (approx. 150g) Green Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 2 Tbsp (16g) All-Purpose Flour
  • 1 (28 oz) can Diced Tomatoes, undrained
  • 2 Tbsp (30g) Tomato Paste
  • 2 cups (475ml) Chicken or Seafood Stock (low sodium preferred)
  • 1 large Bay Leaf
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Oregano
  • 1/4 tsp to 1/2 tsp Cayenne Pepper (to taste)
  • 1 tsp Worcestershire Sauce
  • Salt and Freshly Ground Black Pepper, to taste
  • 5 lbs (680g) Large Shrimp (26/30 count), peeled & deveined
  • 1/4 cup Fresh Parsley, chopped (for finishing)
  • Cooked Long-Grain White Rice, as needed (for serving)

Instructions:

  1. Heat the butter in a large, heavy-bottomed Dutch oven or deep skillet over medium heat. Add the diced onion, celery, and green pepper (the Holy Trinity).
  2. Sauté the vegetables slowly for 10–12 minutes, stirring often, until fully softened and translucent; do not allow them to brown. This step builds the foundational sweetness.
  3. Stir in the minced garlic and tomato paste. Cook for 2 minutes until the paste darkens slightly. Sprinkle in the flour and stir continuously for 1 minute to cook out the raw flour taste.
  4. Gradually whisk in the stock until the mixture is smooth. Add the diced tomatoes (with their juice), bay leaf, thyme, oregano, cayenne, Worcestershire sauce, salt, and pepper.
  5. Bring the mixture to a gentle simmer. Reduce heat to low, cover partially, and let it bubble gently for 20 minutes, stirring occasionally until the sauce thickens and flavours meld.
  6. Remove and discard the bay leaf. Taste the sauce base and adjust the seasoning as necessary. Increase heat slightly before adding the raw shrimp, stirring gently to submerge them fully.
  7. Cook the shrimp for only 3 to 5 minutes, stirring gently, just until they turn opaque pink and curl slightly. Avoid overcooking.
  8. Stir in most of the fresh parsley. Turn off the heat and let the Shrimp Creole rest for 5 minutes before serving immediately over mounds of hot white rice, garnished with the remaining parsley.