Shrimp Creole

Name: Shrimp Creole
Ingredients: 2 lbs shrimp, peeled and deveined; 2 cups chopped onions; 1 cup chopped green bell pepper; 1 cup chopped celery; 3 garlic cloves, minced; 1/4 cup vegetable oil; 1 (6 ounce) can tomato paste; 1 1/2 cups chicken broth; 1 (14 1/2 ounce) can diced tomatoes, undrained; 1 (8 ounce) can tomato sauce; 2 bay leaves; 1 teaspoon cayenne pepper; 1 teaspoon Worcestershire sauce; 1/2 teaspoon salt; 2 tablespoons flour; steamed rice

16 ingredients

9 steps

Ingredients

2 lbs shrimp, peeled and deveined
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped celery
3 garlic cloves, minced
1/4 cup vegetable oil
1 (6 ounce) can tomato paste
1 1/2 cups chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
2 bay leaves
1 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
2 tablespoons flour
steamed rice

Directions

1

In a large skillet, cook onions, bell pepper, celery, and garlic in the oil, until vegetables are tender, 5-6 minutes.
2

Stir in the tomato paste and cook for a minute, then add 1 cup of the chicken broth and mix well.
3

Then add the diced tomatoes, tomato sauce, bay leaves, cayenne pepper, Worcestershire sauce, and salt, stirring to mix.
4

Bring mixture to a boil, then reduce heat, and simmer, stirring occasionally, for about 20 minutes.
5

Mix the remaining chicken broth with the flour until it is smooth.
6

Whisk it into the sauce and stir constantly for 5 minutes.
7

Add the shrimp and cook just till shrimp turn pink and curl.
8

Remove bay leaves before serving.
9

Serve with steamed rice and Tabasco sauce, if desired.