This iconic Louisiana dish is so popular not only because of how delicious it is but how easy it is to prepare. Since it can made in just about thirty minutes, it is the perfect weeknight supper.

1 1/2 pounds large shrimp (16/20 count), peeled and deveined, thawed if using frozen
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
3 tablespoons olive oil, divided
1/2 cup finely diced yellow onion (1 small onion)
1/2 cup finely diced green bell pepper (1 small pepper)
1/4 cup thinly sliced celery (1 stalk)
2 cloves garlic, minced
1 can (28-ounce) whole tomatoes with juice
1 tablespoon tomato paste
1/2 cup chicken stock or water
Kosher salt and freshly ground black pepper
6 cups cooked white rice, warm

Place the shrimp in a large mixing bowl and toss with the cayenne pepper and paprika.

In a large saucepan over medium-high heat, warm 2 tablespoons of the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the shrimp and cook, stirring occasionally, until the shrimp are lightly browned, about 3 to 4 minutes. Transfer the cooked shrimp to a plate and reserve.

In the same pan over medium-high heat, warm the remaining oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the onion, bell pepper, and celery and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook until fragrant, 1 minute more. Add the whole tomatoes, breaking them up with a spoon or fork. Add the tomato paste and stock. Stir to combine. Season with salt and pepper to taste. Bring the mixture to a boil over high heat. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the sauce thickens, about 20 to 25 minutes.

Return the shrimp to the pan and stir to combine. Cook until the shrimp are warmed through, about 2 to 3 more minutes. Adjust seasonings as needed. Serve warm over white rice.

Serves 6.

Cooking Tip: I find that canned whole tomatoes melt into a sauce better than canned diced tomatoes. To break them up, I like to cut them with my kitchen scissors while they are still in the can before adding them to the pot.

Jennifer’s Cookbooks, Southern Pantry Cookbook, Simply Grilling, Simply Salads, and Simply Suppers are available where fine cookbooks are sold or at and QVC.

Photo credit Justin Fox Burks. Recipe from Simply Grilling by Jennifer Chandler.

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