Step by step

Method

4 steps

1. 1

   Dice the trinity: 1 onion, 1 green bell pepper, 2 celery stalks. Mince 4 garlic cloves. Have 1–1½ pounds peeled shrimp ready (pat dry; season lightly with salt, pepper, and ½ teaspoon Cajun seasoning). Open a 14–28 oz can crushed or diced tomatoes.

2. 2

   Warm 2 tablespoons oil or butter in a wide pot over medium. Soften the trinity 8–10 minutes until sweet and soft — don't rush this. Garlic 30 seconds. Stir in 1–2 tablespoons tomato paste if you have it, then the tomatoes, ½–1 cup chicken stock or water, 1–2 teaspoons Cajun seasoning, 1 teaspoon thyme, 1 bay leaf, ½ teaspoon black pepper, optional pinch of sugar, and salt lightly.

3. 3

   Simmer uncovered 15–20 minutes until the sauce is thick and spoonable, not watery. Nestle in the shrimp and cook 3–5 minutes until pink and just opaque — stir gently so they don't toughen. Discard bay leaf. Finish with a squeeze of lemon, hot sauce, and chopped parsley or scallions.

4. 4

   Serve over steamed white rice. You want bright tomatoey shrimp Creole with tender shrimp — not thin tomato soup or rubbery shrimp boiled in sauce.