Blondie's Mom's Shrimp Creole

• 2 to 4 tablespoons olive oil
• 1 medium onion, chopped
• 3 clove garlic, minced
• 1 medium green bell pepper, cored and chopped
• 2 tbsp chopped parsley
• 1 bay leaf
• 1 can (28 ounces) tomato puree
• 2 to 3 jars (2 ounces each) chopped pimiento, drained
• 1 to 1 1/2 teaspoons salt
• 1 tsp soy sauce (optional )
• 1/2 to 1 teaspoon pepper
• 1 tbsp vinegar
• 1/2 cup dry white wine
• 1 tsp Worcestershire sauce
• 3 to 4 cups prepared brown or white rice
• 2 lb peeled and cooked large shrimp

1. In a large saute pan, heat oil over medium heat.
2. When oil is hot, add onion, bell pepper, garlic and pimiento and saute until onion is translucent.
3. Add all remaining ingredients except shrimp and rice and simmer about 2 hours, stirring regularly.
4. When ready, add shrimp and heat just through.
5. Remove bay leaf.
6. Serve over rice.

olive oil, onion, clove garlic, green bell pepper, parsley, bay leaf, tomato puree, pimiento, salt, soy sauce, pepper, vinegar, white wine, worcestershire sauce, brown, shrimp

Taken from cookpad.com/us/recipes/352619-blondies-moms-shrimp-creole (may not work)