Ingredients
- 1 pound shrimp, fresh or frozen
- 2 tablespoons olive oil
- 1 cup bell peppers, diced (mixed red and green)
- 1 cup yellow onion, diced
- 1 cup celery, diced
- 4 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 2 cups chicken broth
- 2 bay leaves
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/2 teaspoon cayenne pepper
- Green onions, chopped (for garnish)
Instructions
- Sauté the aromatics: Heat a large pot over medium heat and swirl in a tablespoon of olive oil. Add diced onions, bell peppers, and celery. Cook until everything softens, about 5-7 minutes. Stir occasionally.
- Add garlic and spices: Once the vegetables are tender, add minced garlic and stir in oregano, thyme, and cayenne pepper. Cook for another 30 seconds.
- Incorporate tomatoes and broth: Pour in the diced tomatoes with their juices and add chicken broth. Bring to a simmer, allowing the flavors to meld. Stir in bay leaves, then reduce heat to low.
- Simmer the sauce: Let the mixture simmer uncovered for about 30 minutes, stirring occasionally.
- Prepare the shrimp: If using frozen shrimp, thaw and pat dry.
- Cook the shrimp: After the sauce has simmered, add the shrimp to the pot. Cover and cook for about 5-7 minutes until shrimp are pink and opaque.
- Taste and adjust: Adjust the seasonings if needed.
- Serve: Remove bay leaves, garnish with green onions, and serve hot.
Notes
For a lighter option, substitute shrimp with chicken or tofu. Adjust the spice level to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Creole
- Diet: Paleo