Prep 10 mins
Cook 30 mins
Add in a splash of red or white wine if desired, adjust the Creole seasoning and hot sauce to suit heat level. For a creamy Creole sauce add in whipping cream at the end of cooking :)
- 1 small onion, chopped
- 1⁄2 large green bell pepper, seeded and chopped
- 1 stalk celery, diced
- 2 tablespoons fresh minced garlic
- 2 teaspoons chili powder
- 3 tablespoons butter
- 1 1⁄2 tablespoons cornstarch
- 1 (20 ounce) can stewed tomatoes
- 1 (8 ounce) can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon creole seasoning (or to taste or use Cajun seasoning)
- louisiana hot sauce or Tabasco sauce
- 2 lbs medium shrimp (peeled and deveined)
- salt and black pepper (to taste)
- 2 -4 tablespoons whipping cream (optional add in for a creamy sauce)
- In a medium saucepan melt butter over medium heat; Add in onion, bell pepper, celery, garlic and chili powder; sauté for until vegetables are tender (about 3-4 minutes).
- Whisk in the cornstarch, then stir in the stewed tomatoes, tomato sauce and Worcestershire sauce; bring to a simmer over medium heat stirring and breaking up the tomatoes with back of a spoon.
- Add in Creole seasoning to taste (and wine if using) simmer uncovered for about 25 minutes (you may simmer longer if desired for a thicker richer sauce).
- If you prefer a creamy Creole sauce add in whipping cream at this point starting with 2 tablespoons and adding in more to taste.
- Add in the uncooked shrimp; cook for 5 minutes.
- Season with salt and black pepper to taste.