INGREDIENTS
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2 to 2.5 lbs raw shrimp
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3 tablespoons vegetable oil
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1 yellow onion, chopped
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1 medium bell pepper, chopped
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1 stalk of celery, chopped
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3 garlic cloves, minced
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28 oz canned, diced tomatoes
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1 cup chicken broth
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1 to 2 tablespoons of Zatarain’s Creole Seasoning
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dash of hot sauce
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diced green onion for garnish
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