Shrimp Creole

Instructions

1. Prepare the Shrimp
   Pat the peeled and deveined shrimp dry with paper towels. Season lightly with salt and set aside in the refrigerator until needed.
2. Make the Base
   In a large, heavy-bottomed Dutch oven or pot, heat the vegetable oil over medium heat. Add the flour and stir continuously to make a light roux, cooking for about 5-7 minutes until it turns the color of peanut butter.
3. Build the Holy Trinity
   Add the chopped onion, bell pepper, and celery (the 'holy trinity' of Creole cooking) to the roux. Cook for 5-7 minutes until the vegetables soften. Add the minced garlic and cook for an additional 30 seconds until fragrant.
4. Add the Tomatoes
   Stir in the diced tomatoes with their juice and the tomato sauce. Add the seafood broth, bay leaves, Creole seasoning, and cayenne pepper. Bring the mixture to a simmer and reduce heat to low.
5. Simmer the Sauce
   Allow the sauce to simmer uncovered for 15-20 minutes, stirring occasionally, until it thickens slightly and the flavors meld together. Taste and adjust seasonings as needed.
6. Cook the Shrimp
   Add the shrimp to the simmering sauce and cook just until they turn pink and opaque, about 3-4 minutes. Be careful not to overcook the shrimp as they will become tough. Remove the bay leaves.
7. Finish and Serve
   Stir in the chopped fresh parsley. Serve the Shrimp Creole immediately over hot cooked white rice. Garnish with additional parsley if desired.