Shrimp Creole

Ingredients:

• 2 1/2 Tbsp. vegetable oil
• 3/4 cup white onions, diced
• 1/3 cup green bell pepper, diced
• 1/3 cup celery, diced
• 1/2 tsp. minced garlic
• 1 1/3 cups canned diced tomatoes
• 1 lb. medium cooked shrimp, thawed if frozen
• 1/3 cup water
• 1 bay leaf
• 1 tsp. paprika
• 1/8 tsp. cayenne pepper
• 1 tsp. salt
• 1 1/2 Tbsp. cornstarch mixed with 3 Tbsp. water
• Rice

Directions:

Heat the oil in a large pot on medium high; add onions, bell pepper, celery, and garlic and sauté until the vegetables are soft and translucent, about five minutes.

Stir in the tomatoes, water, bay leaf, paprika, cayenne pepper and salt, bring to a boil; reduce heat to low and simmer, stirring occasionally for 30 minutes.

Stir in the shrimp and continue to simmer, covered, until shrimp is heated through, about 3 to 4 minutes.

Bring to boil, stir in cornstarch and water mixture and cook 2 to 3 minutes, stirring constantly. Remove from heat, discard bay leaf and serve over rice.

By Deeli from Richland, WA