First things first, we start with the trinity. That’s onion, celery, and bell pepper. Make sure you wash that celery properly. Dice everything up nice and clean.
Grab your pot, medium heat. Add your butter. Let that melt down real smooth. Now go in with your trinity and that crushed garlic. Stir that around and let it cook until it smells like something serious is about to happen. That aroma? That’s where it starts.
Next, add your tomato paste. Don’t rush it — let it cook into the veggies a bit. Now start layering your seasoning. Hit it with your all-purpose seasoning and garlic pepper. Pour in your crushed tomatoes and seafood stock. Stir that together.
Drop in your bay leaves. Add your hot sauce. Let that thing simmer. Not rushing this — let it come together.
While that’s doing its thing, grab your prawns. Season them up with all-purpose seasoning, garlic powder, oregano, cayenne, salt, and smoked paprika. Make sure everything is coated.
Now check your sauce. Once it’s been simmering about 10–20 minutes and everything is looking right, go ahead and add in your prawns. Stir them in.
Cover and let it cook, but don’t walk away too far. Keep checking — prawns cook quick. You’re looking at about 8–10 minutes until they’re done and tender.
Once that’s ready, take it off the heat. Finish it off with cilantro and green onions. That’s it. Prawn creole. Big flavor, no stress.
