SHRIMP CREOLE

By gammy

THIS WAS GOOD. TOOK A WHILE TO MAKE. NEEDED MORE SPICE SO ADDED CAJUN SEASONING.

Ingredients

• 1/4 CUP VEGETABLE OIL
• 2 CUPS CHOPPED ONION
• 1 CUP GREEN BELL PEPPER
• 1 CUP CHOPPED CELERY
• 4 CUPS PEELED, SEEDED AND CHOPPED PLUM TOMATOES
• 1 TABLESPOON CHOPPED GARLIC
• SALT AND CAYENNE
• 1 CUP WATER
• 2 BAY LEAVES
• 2 POUNDS SHRIMP, PEELED AND DEVEINED
• 2 TABLESPOONS FLOUR MIXED WITH 1/4 CUP COLD WATER
• EMERIL'S ESSENCE
• 6 CUPS COOKED RICE
• 1/2 CUP CHOPPED GREEN ONIONS

Preparation

Step 1

IN LARGE SAUTE PAN, HEAT THE OIL. WHEN OIL IS HOT, ADD ONIONS. SAUTE 2 TO 3 MINUTES. SEASON WITH SALT AND CAYENNE. STIR IN PEPPERS AND AND CELERY. SAUTE FOR 2 MINUTES OR UNTIL THE VEGETABLES START TO WILT. STIR IN TOMATOES AND GARLIC. SAUTE FOR 2 MIN. SEASON THE VEGETABLES WITH SALT AND CAYENNE.
STIR IN THE WATER AND BAY LEAVES. BRING THE LIQUID TO A BOIL, REDUCE HEAT. SIMMER FOR 20 MINUTES.
ADD THE SHRIMP AND SAUTEE FOR 2 TO 3 MINUTES.
STIR IN FLOUR MIXTURE AND SIMMER FOR 2 MINUTES OR UNTIL SAUCE STARTS TO THICKEN.
STIR IN GREEN ONIONS.
CHECK THE SEASONING
ADD CAJUN SEASONING TO TASTE.
SERVE WITH RICE