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Shrimp Creole4 cups chopped & drained canned tomatoes
3 pounds med. uncooked shrimp
1/2 cup vegetable oil
2 cups chopped onions
1 cup chopped green peppers
1 cup chopped celery
5 finely minced garlic cloves
1 cup water
2 bay leaves
1 teaspoon chili powder
1 teaspoon of salt
2 tablespoons cornstarch mixed in 1/4 cup cold water
6 cups of cooked rice
1 teaspoon of Tony Chachere's Creole Seasoning or to taste1. Shell shrimp and take out black vein. Rinse shrimp in cold water and place on paper towels to soak up water.
2. In a large iron skillet, heat oil over medium heat. Add onions, green peppers, celery and garlic.
Cook 5 minutes, stirring frequently, until clear.
3. Stir in tomatoes, water, bay leaves, chili powder, Creole Seasoning and salt and bring to boil over high heat.
Reduce heat to low, cover pot and simmer for 25 minutes, stirring occasionally,
until thick enough to hold its shape almost solidly in a spoon.
4. Stir in shrimp and continue to simmer covered for another 5 minutes.
5. Stir the cornstarch and water mixture to make sure it's combined, and pour into pot.
Stir over low heat for 2 or 3 minutes until the sauce thickens slightly.
6. Adjust seasonings as needed.
7. Remove bay leaves before serving.
8. Serve over the hot cooked rice. SERVES: 6.
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