- 2 tablespoons butter (may substitute olive oil)
- 1 small to medium onion, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup celery, diced
- 2 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 (15-ounce) can tomato puree
- 1 cup low-sodium chicken broth
- 1/3 cup (about 8 large) green olives, diced
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Creole seasoning (like Tony Cachere’s; may substitute Cajun seasoning)
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt and a few grinds of the pepper mill
- 1/2 teaspoon dried thyme leaves
- 1/8 to 1/4 teaspoon cayenne pepper (see notes)
- 1 1/2 pounds peeled and deveined shrimp (I like medium size for a greater number of bite-size shrimp throughout; frozen and thawed works well)
- For serving: rice, parsley, hot sauce