Shrimp Creole

Ingredients

• 4 tablespoons vegetable oil
• 2 tablespoons flour
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1/2 cup chopped celery
• 1 tablespoon minced garlic
• 3 cups tomato concasse, juice reserved
• 2 cups shrimp stock or water
• 2 bay leaves
• 3/4 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 2 pounds medium shrimp, peeled and deveined
• Steamed rice for garnish
• Chopped parsley for garnish

Directions

Heat oil and make a dark roux with flour. Combine onion, celery, green pepper and garlic to make a mirepoix and add to roux. Cook until vegetables are tender, about 10 minutes. Stir in tomatoes and their juice, shrimp stock and bay leaves. Bring to a boil, reduce heat and simmer 1 hour. Add shrimp and cook until pink. Season to taste with salt and cayenne. To serve, ladle over steamed rice and garnish with parsley.