Ingredients
1 large onion, diced
1 large green pepper, chopped
1 red bell pepper, chopped
1 cup chopped celery
1/4 cup canola oil
1 28 oz. can of diced tomatoes
8 oz. can of tomato sauce
1/2 cup water
4 cloves minced garlic
1 bay leaf
3 or more dashes of hot sauce
1 t salt
2 t chili powder
1 1/2 lbs. cooked peeled shrimp*
*I have used raw peeled shrimp on occasion and it works out fine.
Directions
Add canola oil to a heavy dutch oven and heat to medium, add onions, peppers and celery and saute until soft. Add garlic and saute about 3 minutes, until fragrant. Add remaining ingredients except for shrimp. Bring to boil and lower heat to a simmer. Simmer for 30 minutes. Add shrimp until heated through.
Veggies softening:
Shrimp added:
Bo in his usual position when I'm cooking:
Served w/Jasmine rice and a wedge of lemon:
Bo is SO cute! And with you and Becky behind this recipe, it's got to be wonderful!!!
ReplyDeleteThanks Liz!! As soon as I take that cutting board out Bo is ready. Ended up giving him some raw celery to keep him busy!
ReplyDeleteHilary, love all your pics! Wish I could sit down to eat some with you. This is our family recipe for Creole Shrimp. I learned to make it from my grandmother. And being as we lived in Louisiana, this was typically what we had to eat on Friday and often during Lent. So glad you were able to make it a recipe for your family to enjoy!
ReplyDeleteLizzy, thanks!
Becky
Hilary...Bo is so adorable. I always had big dogs which could reach the counter and grab the food. :-) Your dish looks good, something my DH would love because I don't eat seafood of any kind. Thanks for sharing.
ReplyDelete