Ingredients:

  • 4 Tbsp Unsalted Butter
  • 1 large Yellow Onion, diced
  • 2 stalks Celery, diced
  • 1 large Green Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 2 Tbsp All-Purpose Flour
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio)
  • 1 (28 oz) can Crushed Tomatoes
  • 2 Tbsp Tomato Paste
  • 1 cup Shrimp or Seafood Stock
  • 1 tsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Oregano
  • 1 large Bay Leaf
  • 1–2 Tbsp Creole or Cajun Seasoning
  • 1/4 tsp Cayenne Pepper (or to taste)
  • Kosher Salt & Freshly Ground Black Pepper to taste
  • 5 lbs Large Shrimp (21/25 count), peeled and deveined
  • 1/4 cup Fresh Parsley, chopped
  • Hot Sauce (e.g., Tabasco) for serving

Instructions:

  1. Melt butter in a large, heavy-bottomed Dutch oven or deep skillet over medium heat. Add onion, celery, and green pepper (the trinity). Sauté gently for 8–10 minutes until softened and translucent—do not brown.
  2. Stir in minced garlic and tomato paste. Cook for 1 minute until fragrant and the paste darkens slightly.
  3. Sprinkle the flour over the vegetables. Stir constantly for 1 minute to cook out the raw flour taste (creating an optional light roux).
  4. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half.
  5. Add the crushed tomatoes, stock, Worcestershire sauce, thyme, oregano, and bay leaf. Season generously with Creole seasoning and cayenne pepper.
  6. Bring the mixture to a gentle simmer. Reduce heat to low, cover loosely, and simmer for at least 25 minutes, stirring occasionally. Taste and adjust salt and spice levels.
  7. Increase the heat slightly to maintain a low simmer. Add the peeled and deveined shrimp directly into the sauce.
  8. Cook the shrimp for only 3–5 minutes, stirring gently, until they curl up and turn pink and opaque. Do not overcook the shrimp.
  9. Remove the pot from the heat. Discard the bay leaf. Stir in half of the fresh parsley. Serve immediately over steamed rice, garnished with the remaining parsley and hot sauce on the side.