4 TBSP Butter, divided
1 TBSP olive oil, plus more as needed
2 bay leaves
1 onion, diced (about 1.5 to 2 cups worth)
2 celery stalks, diced
10 – 12 sweet Italian peppers, stemmed, seeded and chopped (from a jar, such as Mezzetta)
2 TBSP liquid from the sweet Italian peppers jar
4 – 5 tsp Creole seasoning (ex: Paul Prudhomme’s or Tony Chachere’s; can sub Old Bay)
4 garlic cloves, minced or grated
Salt and pepper, as needed
Chicken stock, as needed (about 2 cups)
1 â…“ cups crushed tomatoes
2 TBSP Worcestershire sauce
1 lb. large raw shrimp, peeled and deveined
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TO SERVE: hot cooked rice
Find it online: https://mykitchenlittle.com/2021/04/02/best-ever-shrimp-creole/