• Cooking Time:
  • Servings:
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  • 2 tablespoons olive oil
  • 2 medium onions, finely chopped
  • 1 cup finely chopped celery
  • 1 green or red bell pepper, seeded and finely chopped
  • 2 cloves garlic, minced
  • 2 1/4 cups low-sodium chicken broth
  • 1 28-ounce can chopped tomatoes
  • 1 bay leaf
  • 1 teaspoon Cajun or Creole seasoning for cooking
  • 1 pound raw shrimp, peeled and deveined
  • salt to taste
  • freshly ground black pepper
  • 1 1/2 tablespoons Cajun or Creole seasoning for marinating peeled and deveined shrimp prior to cooking


  • Pre-step: About an hour prior to cooking add 2 teaspoons Cajun or Creole seasoning to a ziplock bag with peeled and deveined raw shrimp. Shake and refrigerate for an hour)
  • In a large pot, heat the oil over medium heat. Add the onions, celery, pepper and garlic and cook until the vegetables soften, about 15-17 minutes.
  • Add the chicken broth, tomatoes, bay leaf, Cajun seasoning, salt and pepper and simmer for 30 minutes.
  • Add the shrimp and cook until the shrimp are just cooked through, about 3 to 4 minutes. Season to taste with salt and pepper.
  • Serve the shrimp in warm bowls with white rice.

Categories: Appetizer  Cajun  Dinner  Main Dish  Shellfish 
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