Bourbon Street Creole Shrimp & Rice

Begin by preparing 1 cup of jasmine rice (or more, if desired) according to the package directions. Since rice takes the longest to cook, it’s best to start it first so it’s ready when the shrimp and sauce are finished.

Dice 2 celery ribs, 1 red bell pepper, and 1 medium onion. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced vegetables and sauté for 6–7 minutes, stirring occasionally, until softened and fragrant.

Stir in 3 tablespoons of Cajun seasoning (adjust to taste) along with 3 minced garlic cloves. Cook for 2–3 minutes, stirring frequently, until the mixture is fragrant and the spices have bloomed.

Add 1 (8‑ounce) can of tomato sauce, 1 (14.5‑ounce) can of fire‑roasted diced tomatoes (with juices), and 1 cup of chicken broth. Stir until well combined. Season with salt and pepper to taste, then bring the mixture to a boil. Reduce the heat and let it simmer uncovered for about 15 minutes, until the vegetables are tender and the sauce has thickened.

Place the prepared shrimp into the tomato mixture, gently nestling them down into the sauce so they’re mostly submerged.

Cover the skillet with a lid and let the shrimp simmer gently for about 5 minutes, until they turn pink and opaque. For food safety, ensure their internal temperature reaches 145°F. Serve over rice.

Enjoy!