Instructions

• Place a large cast-iron pan or Dutch oven over medium-high heat. Add 2 tablespoons vegetable oil and heat until shimmering.
• Add 1 medium sweet onion (diced) and 5 cloves garlic (minced). Stir and cook about 1 minute, until fragrant.
• Add 1 green bell pepper (diced), 1 red bell pepper (diced), and 1 celery stalk (diced). Stir and cook 3–4 minutes, until the peppers and celery begin to soften.
• Add 1 tablespoon tomato paste, 2 cans (14.5 oz each) stewed tomatoes, and 1 can (8 oz) tomato sauce. Stir to combine.
• Add 2 tablespoons hot sauce (or to taste) and 1 tablespoon Worcestershire sauce (optional). Stir to combine.
• Add 1 tablespoon Creole seasoning (or Cajun seasoning), 1/4 teaspoon dried thyme, 1/2 teaspoon salt (or to taste), and 1/4 teaspoon ground black pepper (or to taste). Add 1/4 teaspoon red pepper flakes (optional) for extra heat. Stir to combine.
• Reduce heat to medium-low and simmer the sauce, stirring occasionally, for 20–30 minutes to develop flavor and thicken slightly.
• Add 2 pounds shrimp (peeled and deveined) to the simmering sauce. Stir gently and cook 7–10 minutes, until the shrimp are opaque and cooked through.
• Taste the sauce and adjust seasoning with additional salt, pepper, or hot sauce if needed. Remove from heat and serve immediately.