Prawn Creole Recipe: Spicy Easy Louisiana Comfort Food

Ingredients

• 1 Tbsp (15 ml) Olive Oil
• 1 Tbsp (15 g) Unsalted Butter
• 1 medium Yellow Onion, finely diced
• 2 stalks Celery, finely diced
• 1 medium Green Bell Pepper, seeded and diced
• 4 cloves Garlic, minced
• 2 Tbsp (30 g) Tomato Paste
• 1 tsp (5 ml) Worcestershire Sauce
• 2 tsp (10 g) Creole or Cajun Seasoning
• 1/2 tsp (2.5 g) Dried Thyme
• 1/4 tsp (1.25 g) Cayenne Pepper (optional)
• 1 x 14.5 oz can (411 g) Diced Tomatoes, undrained
• 1 1/2 cups (360 ml) Chicken or Vegetable Stock
• 1 large Bay Leaf
• 1 tsp (5 g) Granulated Sugar (optional)
• 5 lbs (680 g) Large Prawns, peeled and deveined
• Salt and freshly cracked Black Pepper, to taste
• 2 Spring Onions (Scallions), sliced thinly, for garnish
• 1/4 cup (10 g) fresh Parsley, chopped, for garnish