This version of the classic dish is so quick and easy that I have made it on occasions when both of us had worked long days and were to tired to fuss around in the kitchen very much. The creole is finished by the time the rice cooks.
1 pound shrimp with cleaned and with tails removed
1 can of diced tomatoes
¼ cup diced bell pepper
½ cup diced onion
1 ½ teaspoons file’
Cayenne pepper to taste
Salt and black pepper to taste
Additional water if needed or stock
1 ½ tablespoons olive oil
Pour the olive oil into a heavy chef pan and heat it to medium. Sauté the onions and bell pepper until the onion is transparent.
Add the tomatoes and heat until it starts to simmer, stirring often. Add the file’ and continue to simmer until the mixture thickens slightly.
Add the salt, pepper and cayenne. Stir well and bring to a boil. Reduce the heat and add the shrimp. Watch carefully to see that the shrimp does not over cook. Add additional water or stock if needed. When all of the shrimps have turned pink, remove the pan from the heat.
Serve immediately over rice.