Description
A vibrant, simmering pot of prawn creole that brings Louisiana warmth to your home with rich tomato sauce, the 'holy trinity' of veggies, and plump prawns, all in one pot for a nourishing, family-friendly meal.
Ingredients
1.5 lbs Large raw prawns (shrimp), peeled & deveined
2 tbsp Olive oil or butter
1 large Onion, diced
1 Green bell pepper, diced
2 Celery stalks, diced
4 cloves Garlic, minced
2 tbsp Tomato paste
28 oz Canned diced tomatoes
1 cup Chicken or seafood stock
2 Bay leaves
1 tsp Dried thyme
1 tsp Dried oregano
1 tsp Paprika
0.25 to 0.5 tsp Cayenne pepper
To taste Salt and black pepper
For garnish Green onions, sliced
For serving Cooked white rice
Instructions
- Pat prawns dry and season lightly with salt and pepper; set aside
- Heat oil in a large pot over medium heat; sauté onion, bell pepper, and celery for 8 minutes until soft
- Stir in garlic and tomato paste; cook for 1 minute until fragrant
- Add diced tomatoes, stock, bay leaves, thyme, oregano, paprika, cayenne, salt, and pepper; bring to a simmer, then reduce heat to low and cook uncovered for 20-25 minutes
- Increase heat to medium; add prawns and cook for 3-5 minutes until pink and opaque
- Remove bay leaves, garnish with green onions, and serve over hot rice
Notes
Use raw prawns for best texture; avoid pre-cooked ones as they can become tough.
Adjust cayenne pepper or add hot sauce to control spice level.
Make sauce base ahead up to 2 days; add and cook prawns just before serving.
Do not freeze leftovers as prawns may become rubbery upon thawing.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 bowl with 1/2 cup rice
- Calories: 320 kcal
- Sugar: 8g
- Sodium: Approx. 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: Approx. 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: Approx. 200mg
Keywords: prawn, shrimp, creole, one-pot, dinner