SHRIMP CREOLE! Yumm!

This is an EASY shrimp dish served over rice. I make mine with bacon, but if you're a vegetarian that eats seafood, this'll work for you. YUM!!

1/4 cup vegetable oil
2 cups chopped onions
1 cup chopped green bell peppers
1 cup chopped celery
4 cups peeled, seeded, and chopped plum tomatoes
(or you can use canned tomatoes if you're lazy like me)
1 tablespoon chopped garlic
Salt, cayenne and Old Bay Seasoning (just a dash or so to taste)
1 cup water
2 bay leaves
2 pounds large shrimp, peeled and deveined (don't use cooked shrimp)
2 tablespoons flour mixed with 1/4 cup cold water
6 cups cooked white rice
1/2 cup chopped green onions

In a large saute pan, heat the oil. When the oil is hot, add the onions. Saute for 2 to 3 minutes. Season with salt and cayenne. Stir in the peppers and celery. Saute for 2 minutes, or until the vegetables start to wilt. Stir in the tomatoes and garlic. Saute for 2 minutes. Season the vegetables with salt and cayenne.
Stir in the water and bay leaves. Bring the liquid up to a boil and reduce the heat. Simmer for 20 minutes. Add the shrimp and saute for about 2 to 3 minutes. Stir in the flour mixture and simmer for 2 minutes, or until the sauce starts to thicken. Stir in the green onions. Check the seasoning (you may need a little bit more).

To assemble, mound the rice in the center of each plate or bowl. Spoon the Shrimp Creole over the rice. Garnish with green onions.

DONE!

Sweet Potato Pie coming next time... I think we'll make Oded Fehr bake one while 'entertaining' once our new raunchy page is ready for the continuation of Red Tigress' Rough Rider! Yeehaaw!