Ingredients

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

optional: 2 teaspoons Cajun or Creole seasoning for marinating peeled and deveined shrimp prior to cooking

Preparation

(optional: 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)

  1. 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.
  2. Add the chicken broth, tomatoes, bay leaf, Cajun seasoning, salt and pepper and simmer for 30 minutes.
  3. Add the shrimp and cook until the shrimp are just cooked through, about 3 to 4 minutes. Season to taste with salt and pepper.
  4. Serve the shrimp in warm bowls with white or brown rice.