Shrimp Creole with Rice

Ingredients

• 1½ lb shrimp, peeled and deveined
• 1 cup long-grain white rice
• 2 cups water
• 1 medium yellow onion
• 2 celery stalks
• 1 green bell pepper
• 3 cloves garlic
• 28 oz canned diced tomatoes
• 2 tbsp tomato paste
• ½ cup chicken or vegetable broth
• 1 tsp Worcestershire sauce
• 2 tsp Creole seasoning
• ½ tsp cayenne pepper (optional)
• ½ tsp dried thyme
• 1 bay leaf
• ½ tsp hot sauce (optional)
• 2 tbsp vegetable oil
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped (optional)
• 2 tbsp green onions, sliced (optional)

Steps

1. Rinse the rice thoroughly. In a small pot, combine rice and 2 cups water, bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed. Let stand, covered, for 5 minutes, then fluff with a fork.
2. Dice the onion, celery, and green bell pepper. Mince the garlic.
3. Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add the diced onion, celery, and bell pepper (the 'Holy Trinity') and cook until softened, about 5-7 minutes.
4. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
5. Add the diced tomatoes (undrained), broth, Worcestershire sauce, Creole seasoning, cayenne pepper (if using), dried thyme, bay leaf, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
6. Add the shrimp to the simmering sauce and cook for 3-5 minutes, or until the shrimp are pink and opaque.
7. Remove the bay leaf. Stir in hot sauce if desired. Taste and adjust seasonings.
8. Serve the Shrimp Creole hot over the cooked white rice, garnished with fresh parsley and green onions if desired.