Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil
  • 1 cup diced green bell pepper
  • 1 cup diced yellow onion
  • 1 cup chopped celery
  • 2 cloves minced garic
  • 1/2 a jalapeno, de-seeded and minced
  • 3 heaping cups diced fresh tomatoes, some seeds squeezed out, coarsely diced
  • 2 teaspoons paprika
  • 1 teaspoon Creole seasoning
  • 1/2 teaspoon cayene pepper
  • 1/2 teaspoon salt, or to taste
  • 3 cups vegetable or chicken stock
  • 1 bay leaf
  • 2 pounds raw shrimp, peeled and deveined
  • 2 tablespoons cornstarch
  • Cooked fluffy white rice

Instruction

  • In a large saucepan over medium heat olive oil. Add the bell pepper, onion, and celery and saute for 6 minutes, until some of the water cooks out and the vegetables begin to brown, Add garlic and jalapeno and saute for 2 minutes more.
  • Add the tomatoes and stir to combine. Cook down for 5 to 7 minutes.
  • Stir in the paprika, cayenne, and salt. Stir to combine.
  • Add the broth and bay leaf and simmer for 30 minutes, uncovered.
  • Add the shrimp and cook for 12 minutes more.
  • Place cornstarch in a small bowl. Use a ladle to spoon some shrimp creole liquid to the cornstarch and whisk until smooth. Add the mixture to the simmering pot and simmer for 3 minutes more until thickened slightly.
  • Serve over hot fluffy rice and enjoy!