New Orleans Shrimp Creole Recipe

By Fleur de lis

Ingredients

• 3 medium onions, chopped
• 1 large green pepper, chopped
• 2 celery ribs, chopped
• 6 tablespoons butter, divided
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (15 ounces) tomato sauce
• 1 cup picante sauce
• 1 tablespoon minced fresh parsley
• 3 tablespoons all-purpose flour
• 1 can (14-1/2 ounces) chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 bay leaves
• 3 pounds cooked medium shrimp, peeled and deveined
• 1 can (8 ounces) mushroom stems and pieces, drained
• 1/2 cup pimiento-stuffed olives
• 1/2 cup chopped green onion
• Hot cooked rice

Preparation

Step 1

In a large skillet, saute onions, green pepper and celery in 5 tablespoons butter until tender. Add the tomatoes, tomato sauce, picante sauce and parsley.
In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the broth, salt, pepper and bay leaves. Stir into the vegetable mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Add the shrimp, mushrooms, olives and green onions. Cover and cook 10 minutes longer or until heated through. Discard bay leaves. Serve over rice.