Shrimp creole

Shrimp creole is a dish of Louisiana Creole origin, drawing on French, Spanish, and African culinary heritage, made of cooked shrimp in a sauce of whole or diced tomatoes with the Creole holy trinity of onion, celery, and bell pepper. It is seasoned with hot pepper sauce or cayenne and simmered to the desired thickness, without the broth or roux used in gumbo or jambalaya. The shrimp may be cooked directly in the tomato sauce or prepared separately and added at the end, and the finished dish is served over steamed or boiled white rice. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/