Ingredients

  • 2 bell peppers, finely chopped
  • 3 stalks celery, finely chopped
  • 1 onion, finely chopped
  • 2 teaspoons minced garlic
  • 1 tablespoon dried thyme leaves
  • 1.5 teaspoons dried basil leaves
  • 1 teaspoon Tabasco sauce
  • 2 teaspoons salt
  • $\frac{1}{8}$ teaspoon Cayenne pepper
  • $\frac{1}{8}$ teaspoon white pepper
  • 4 tablespoons sugar
  • 2 - 15 oz cans stewed tomatoes
  • 1 - 15 oz can diced tomatoes
  • 1 - 15 oz can tomato sauce
  • 1 - 15 oz can chicken broth
  • 2 lbs shrimp (peeled & shelled from the US)
  • Cooked white rice

Directions

  1. Spray oil on the bottom of the pot or use a tablespoon of vegetable oil. Heat pot on medium-high.
  2. Add bell pepper, celery, and onion. Cook until vegetables have softened a bit.
  3. Add garlic and cook until garlic is fragrant (just a few seconds)
  4. Add thyme leaves, tabasco sauce, salt, cayenne pepper, white pepper, sugar, stewed tomatoes, diced tomatoes, tomato sauce, and chicken broth. Bring to a boil and then simmer for ~30 mins
  5. If serving immediately, turn off heat and add shrimp. Cover the pot and set the shrimp cook until they are plump and pink.
    • If serving another day, cool and refrigerate sauce. On serving day, bring sauce to a boil and turn off heat. Add shrimp. Cover the pot and let the shrimp cook until they are plump and pink
  6. To serve, add a mound of white rice in a bowl. Spoon creole sauce with shrimp over rice. Serve with French bread and butter.

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