Shrimp Creole

Monday recipe is a perfect for today’s road trip – its Shrimp Creole .

• 1 stick butter ( you can use oil)
• 2 T flour
• 1 C each chopped (onion,bell pepper and celery)
• 1 can tomatoes
• 1 C water
• 1 C stock ( shrimp or chicken)
• 1 tsp salt
• 1/4 cayenne pepper ( Creole seasoning)
• 1 tsp Worcestershire sauce
• hot sauce to taste ( salt and pepper)
• 4 C Cooked Rice

• In a large sauce pan, over medium heat, melt the butter. Add the onions, peppers, and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until they are wilted, about 6 to 8 minutes. Stir in the tomatoes,and Bring the mixture to a boil and reduce to a simmer; continue to cook for 15 minutes.
• In a small bowl whisk the flour and water together and add the mixture to the tomatoes. Cook for 4 to 5 minutes. Add the stock, Worcestershire and hot sauce and continue to cook for 10 minutes longer. Add shrimp to the pot. Cook the shrimp until they are pink and cooked through,about 6 to 7 minutes. You can sprinkle with chopped green onions or parsley.
• Serve with white rice.