Shrimp Creole

3 tbs butter or olive oil

1 cup chopped onion

½ cup chopped bell pepper

½ cup chopped celery

3 cloves garlic diced

1 tsp salt

½ tsp black pepper

¼ tsp cayenne

4 bay leaves

1 tbs Worchestershire sauce

4 tsp Creole seasoning (I use Tony’s but any will do)

1 14.8 can of diced tomatoes (with or without chiles)

1 cup shrimp stock or chicken stock

1 cup water

1 tb flour

1 ½ lb peeled and deveined shrimp ( I get the medium size ones for this dish)

Directions:

Heat butter or olive oil.  Saute onions til they begin to get tender, add bell pepper, celery and garlic to mixture.  Cook until onion is translucent.

Add the tomatoes, salt, pepper, cayenne, worchestershire sauce, bay leaves and creole seasoning.  Mix well.

Add the stock and water.  Simmer for a few minutes.

*** At this point, I make a slurry, put a tb of flour in mixing cup, add some of the liquid from the dish and dissolve. Then slowly add this back to your pot***

Simmer until the liquid is reduced to the desired point.  The dish should not be real thick but it isn’t soup and shouldn’t be runny either.

Add the shrimp and continue to simmer until the shrimp turn pink.

Top with chopped green scallions and serve over rice.  Have your favorite hot sauce to add at the table.