Shrimp Creole

By courtneyepowell

If serving this to children omit the red pepper (makes it too hot)

Ingredients

• 1 T olive oil
• 1 large onion, diced
• 1 large green bell pepper, diced
• 4 stalks celery, chopped
• 2 cloves garlic, minced
• 1 1/2 lb shrimp, peeled and deveined
• 1 can (10 oz) diced gomatoes and green chillies
• 2 fresh Roma tomatoes, finely diced
• 1 can (6 oz) tomato paste
• 3/4 c chicken broth
• 1 t red pepper
• 1 t onion powder
• 1 t garlic powder
• salt and pepper to taste

Preparation

Step 1

1. Heat olive oil in large saute pan over med heat. Add onion, bell pepper and celery and cook until tender, about 5 mins. Add garlic and cook a min or two longer. Add shrimp, tomatoes and chilies, and diced Romas and stir well. Reduce heat to simmer; add tomato paste to broth, mix well and add to pan. Add seasonings and cook, stirring often, until shrimp are firm and sauce begins to thicken. Serve over rice.