Shrimp Creole from The Advocate

By Fleur de lis

Ingredients

• 2 tbls. all-purpose flour
• 1-1/2 tbls. oil
• 1 large onion, chopped
• 1/2 bell pepper, chopped
• 1/2 cup celery, sliced
• 5 ozs. diced Ro-tel tomatoes
• 1 (8-oz.) can salt-free tomato sauce
• 1 bay leaf
• 1/2 cup water
• 1 lb. shrimp, peeled and deveined
• 1/3 cup sliced green onions
• 1/2 tsp. black pepper
• 1 tsp. lemon juice
• Parsley, to garnish
• 1 cup cooked brown rice

Details

Servings 4

Preparation

Step 1

1. In a heavy skillet, make roux with flour and oil, stirring constantly until medium brown.

2. Add onions, bell pepper and celery and sauté until tender crisp. Add Ro-tel tomatoes, tomato sauce, bay leaf and water. Cook on medium heat until thickened, about 10 minutes.

3. Add shrimp and green onions, cook until shrimp are done, about 7 minutes. Season as needed with pepper and lemon, and garnish with parsley. Serve over cooked rice.