Step 1: Prepare the Vegetables

Start by finely dicing the onion, green bell pepper, and celery—these three ingredients form the base of the dish, often referred to as the “holy trinity” in Creole cooking. Mince the garlic and set aside.

Step 2: Sauté the Vegetables

In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion, bell pepper, and celery. Sauté for about 5 minutes, until the vegetables are softened and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 3: Add the Tomatoes and Broth

Stir in the diced tomatoes, tomato sauce, tomato paste, and chicken broth. Mix well to combine. The tomato paste will add depth and richness to the sauce, while the diced tomatoes provide a fresh, chunky texture.

Step 4: Season the Sauce

Add Worcestershire sauce, hot sauce, Creole seasoning, smoked paprika, dried thyme, cayenne pepper (if using), sugar, salt, and black pepper. Toss in the bay leaf. Stir everything together and bring the mixture to a gentle simmer. Let the sauce cook uncovered for about 20 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 5: Cook the Shrimp

Add the peeled and deveined shrimp to the simmering sauce. Stir gently to coat the shrimp in the sauce. Cook for 5-7 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery.

Step 6: Adjust the Seasoning

Taste the sauce and adjust the seasoning as needed. You can add more hot sauce for extra heat or a pinch of sugar to balance the acidity of the tomatoes.

Step 7: Serve and Garnish

Remove the bay leaf and discard. Serve the Shrimp Creole over a bed of cooked white rice. Garnish with chopped green onions and fresh parsley for a pop of color and flavor. Enjoy your homemade taste of New Orleans!