2 tablespoons coconut oil
3 tablespoons butter
1 large onion, chopped4 stalks celery, chopped
1 green bell pepper, chopped
2 bay leaves
2 cups seafood stock or shrimp stock, depending desired consistency
4 garlic cloves, minced
1 can diced tomatoes, 15 oz can or 28 oz can of you like more tomatoes
1 tablespoon of tomato paste
2 tablespoons Creole Seasoning
1 teaspoon Old Bay Seasoning
¼ cup parsley, finely chopped
½-2 teaspoons of Louisiana hot sauce, depending on how much spice you like
2 pounds shrimp, shelled and de-veined
2 sausage links *optional but I think a little sausage in this makes it even more dynamic
4 tablespoons green onions, sliced for garnish
Heat a large heavy Dutch oven over medium-low heat and melt coconut oil.
Add onions, celery, and green bell peppers and stir until well coated in oil. Cover and cook until softened, about 10-15 minutes.
While that’s cooking, cook sausage in a separate skillet in a little coconut oil or butter and slice. Leave fully cooked sausages in skillet and set aside.
Stir in the butter, seafood stock, tomatoes, tomato paste, garlic, Creole Seasoning, Old bay Seasoning, parsley, hot sauce and bay leaves to the Dutch oven. Cover and simmer slowly for 20-35 minutes, stirring occasionally.
Add shrimp, sausage and drippings from sausage into the Dutch oven and cook and stir on medium-low heat for 3-5 more minutes or until shrimp is cooked through. Garnish with green onions.