The key to this recipe is not cooking it too long. You want the vegetables to remain crunchy and you'll also avoid overcooking the shrimp.
2 tablespoons unsalted butter
1 cup onions, chopped
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 tablespoon minced garlic
1 tablespoon minced fresh thyme, or 1 teaspoon dried thyme
1 tablespoon Cajun seasoning
1/2 teaspoon hot sauce
One 6-ounce can tomato paste
One 8-ounce can tomato sauce
One 14-ounce can diced tomatoes, drained
1 cup ketchup
2 cups chicken broth
1 lemon, sliced
2 bay leaves
2 pounds peeled medium shrimp
1/4 cup minced green onions
1/4 cup minced parsley
8 cups cooked rice
1. In a large saucepot, heat butter. Add onion, celery, green and red bell pepper and cook for 2 minutes.
2. Stir in garlic, thyme, Creole seasoning and hot sauce. Cook for additional minute. Add tomato paste, tomato sauce, diced tomatoes, ketchup, chicken broth, lemon slices and bay leaves. Bring to simmer and cook for 30 minutes.
3. Add shrimp, simmer for 10 minutes. Be careful not to overcook shrimp.
4. Stir in green onions and parsley. Ladle serving around 1 cup of cooked rice.
Yields 8 servings.
Recipe compliments of Chef Patrick Mould.