Chef Paul Prudhomme's Pepper Tomato Shrimp | Louisiana Kitchen & Culture

Ingredients

• 1½ teaspoons garlic powder
• 1½ teaspoons dried oregano leaves
• 1 teaspoon dried basil leaves
• 1 teaspoon cayenne
• 1 teaspoon ground coriander
• 1 teaspoon ground fennel seeds
• 1 teaspoon onion powder
• 1 teaspoon ground dried arbol chile peppers (hot)
• 1 teaspoon salt
• 1 teaspoon dried thyme leaves
• ¾ teaspoon black pepper
• ½ teaspoon white pepper
• 4 tablespoons unsalted butter
• 1 cup chopped green bell peppers
• 1 cup chopped red bell peppers
• 1 cup chopped yellow bell peppers
• 2 cups chopped onions
• 1 cup chopped celery
• 1 tablespoon minced fresh garlic
• 1 tablespoon minced fresh ginger
• 3 finely diced medium fresh jalapeño chile peppers (about 5 tablespoons)
• 1 (6-ounce) can tomato paste
• 1 cup shrimp stock
• 2 (14½-ounce) cans diced tomatoes
• 1 pound peeled shrimp