Cajun Shrimp Creole


1/2 stick butter
3/4 cup chopped onions
1/2 cup chopped bell pepper
1/2 cup chopped celery
3 tbsp. flour
1 14-1/2 oz. can stewed tomatoes
2 cups Louisiana shrimp, peeled
3 cups seafood stock or water
1/4 tsp. hot sauce
1/2 tsp. salt
3 bay leaves
2 tsp. chopped parsley


In large pot, melt butter on medium heat. Add onions and saute until transparent. Add bell pepper and celery and cook until tender. Stir in flour until mixture is thick. Make sure that there are no lumps in the flour.

Add canned tomatoes and shrimp. Cook until shrimp turn pink.

Slowly stir in seafood stock or water, hot sauce, salt, bay leaves, and parsley. Simmer on medium-low heat for 20 to 30 minutes, stirring occasionally until thickened.

Serve over rice.