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1. Mince the garlic. Zest the lemon, then juice it and set both aside separately. Heat the olive oil in a medium saucepan over medium heat until shimmering.
2 tbsp extra-virgin olive oil,
6 clove garlic,
1 piece lemon
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2. Add the onion, celery and green bell pepper with the fine salt and sweat for 5 to 6 minutes, stirring often, until soft and translucent but not browned.
0.5 piece yellow onion, finely diced,
1 piece celery stalk, finely diced,
0.5 piece green bell pepper, finely diced,
0.5 tsp fine salt
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3. Stir in the garlic, Cajun seasoning, smoked paprika and dried thyme and cook for 45 to 60 seconds until fragrant, taking care not to let the garlic scorch.
6 clove garlic,
1.5 tbsp Cajun seasoning (salt-free or low-salt),
1 tsp smoked paprika,
0.5 tsp dried thyme
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4. Pour in the crushed tomatoes, water and Worcestershire sauce, scraping up any spices from the bottom of the pan. Bring to a gentle bubble, then reduce the heat to low.
1 can crushed tomatoes,
0.2 cup water,
1 tsp Worcestershire sauce
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5. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until thick and spoonable and the oil begins to glisten at the edges. Add a splash of water if it gets too thick.
0.2 cup water
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6. Remove from the heat and stir in the lemon juice and half the lemon zest. Taste and adjust with more salt or Cajun seasoning if needed.
1.5 tbsp Cajun seasoning (salt-free or low-salt),
1 piece lemon,
0.5 tsp fine salt
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7. Spoon over grilled, seared or baked shrimp, fish or scallops, or toss with cooked seafood. Garnish with the remaining lemon zest and the chopped parsley.
1 piece lemon,
2 tbsp fresh parsley, chopped (garnish)
