Ingredients

• 1 pound shrimp, peeled and deveined
• 3 tablespoon butter
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 stalk celery, diced
• 4 clove garlic, minced
• 28 ounce crushed tomatoes
• 1 cup chicken broth
• 2 tablespoon tomato paste
• 2 teaspoon Cajun seasoning
• 1 teaspoon paprika
• 0.5 teaspoon dried thyme
• 0.25 teaspoon cayenne pepper
• 1 bay leaf
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cup white long-grain rice
• 4 cup water
• 2 tablespoon fresh parsley, chopped
• 2 scallions, sliced

Steps

1. Start cooking the rice: bring 4 cups of water to a boil in a separate pot. Add 2 cups white rice, stir, reduce heat to low, and cook covered for 18 minutes.
2. While rice cooks, prepare the vegetables: dice the onion, both bell peppers, and celery into bite-sized pieces. Mince the garlic.
3. Pat the shrimp dry with paper towels and set aside.
4. Melt the butter in a 12-inch skillet over medium-high heat.
5. Add the diced onion, green and red bell peppers, and celery to the hot butter. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the tomato paste and cook for 2 minutes, stirring constantly to combine with the vegetables.
8. Pour in the crushed tomatoes and chicken broth. Stir well to combine.
9. Add the Cajun seasoning, paprika, dried thyme, cayenne pepper, bay leaf, salt, and black pepper. Stir until all seasonings are fully incorporated.
10. Bring the sauce to a gentle simmer over medium heat and cook for 8 minutes, stirring occasionally, to allow the flavors to meld.
11. Add the prepared shrimp to the simmering sauce and stir gently to coat all pieces evenly.
12. Cook the shrimp for 4-5 minutes, stirring occasionally, until the shrimp are pink and cooked through (they should be opaque and firm to the touch).
13. Remove the bay leaf from the Creole sauce. Taste and adjust seasoning with additional salt and pepper if needed.
14. Fluff the cooked rice with a fork and divide among four bowls or plates.
15. Spoon the shrimp and Creole sauce generously over each mound of rice.
16. Garnish each plate with fresh chopped parsley and sliced scallions. Serve immediately.