Cook the Veggies: In a large pot or Dutch oven over medium heat add oil, onion, bell pepper, and celery. Sauté for 3-4 minutes, or until onions are translucent. Add crushed garlic and continue sautéing for 1 minute.
2 Tbsp. olive oil, ½ sweet onion, 1 green bell pepper, 3 stalks celery, 3 cloves garlic
Season and Simmer: Add stewed tomatoes, tomato sauce, chili powder, blackened seasoning, salt, and bay leaves. Stir until well mixed. Bring ingredients to a boil and then reduce heat to low. Cover and simmer for 20 minutes.
1 15-oz. can stewed tomatoes, 1 8-oz. can tomato sauce, ¼ tsp. chili powder, ¾ tsp. blackened seasoning, ½ tsp salt, 2 bay leaves
Thicken the Base: In a small bowl whisk together starch and water until well combined. When done simmering, remove bay leaves from pot and stir in starch-water slurry.
1 Tbsp. tapioca starch, 2 Tbsp. water
Add Shrimp and Serve: Add shrimp, Worcestershire, and hot sauce. Continue simmering, uncovered, for 5-6 minutes or until shrimp are cooked through. Serve shrimp creole over white rice or cauliflower rice with fresh parsley and enjoy! 1 - 1 ¼ lb. shrimp, 1 Tbsp. Worcestershire sauce, 1 tsp. hot sauce, Rice or cauliflower rice, Fresh parsley