- 3 tablespoons olive oil
- 1 cup diced green bell pepper
- 1 cup diced yellow onion
- 1 cup chopped celery
- 2 cloves minced garic
- 1/2 a jalapeno, de-seeded and minced
- 3 heaping cups diced fresh tomatoes, some seeds squeezed out, coarsely diced
- 2 teaspoons paprika
- 1 teaspoon Creole seasoning
- 1/2 teaspoon cayene pepper
- 1/2 teaspoon salt, or to taste
- 3 cups vegetable or chicken stock
- 1 bay leaf
- 2 pounds raw shrimp, peeled and deveined
- 2 tablespoons cornstarch
- Cooked fluffy white rice
- In a large saucepan over medium heat olive oil. Add the bell pepper, onion, and celery and saute for 6 minutes, until some of the water cooks out and the vegetables begin to brown, Add garlic and jalapeno and saute for 2 minutes more.
- Add the tomatoes and stir to combine. Cook down for 5 to 7 minutes.
- Stir in the paprika, cayenne, and salt. Stir to combine.
- Add the broth and bay leaf and simmer for 30 minutes, uncovered.
- Add the shrimp and cook for 12 minutes more.
- Place cornstarch in a small bowl. Use a ladle to spoon some shrimp creole liquid to the cornstarch and whisk until smooth. Add the mixture to the simmering pot and simmer for 3 minutes more until thickened slightly.
- Serve over hot fluffy rice and enjoy!