Creole Shrimp Jamalaya

• 1 lb shrimp, peeled and deveined
• 3 tablespoons vegetable oil
• 3 tablespoons flour
• 1/2 lb cooked ham, diced
• 1 medium onion, chopped
• 1 cup chopped celery
• 1 cup chopped bell pepper
• 4 minced garlic cloves
• 2 (15 ounce) cans chicken broth
• 1 (15 ounce) can cajun-style stewed tomatoes, undrained and coppped
• 1/4 cup chopped fresh parsley
• 1 1/2 tablespoons creole seasoning
• 1/2 teaspoon crushed red pepper flakes
• 2 cups uncooked long-grain rice

1. Take tails off shrimp and set aside.
2. Stir together vegetable oil and flour in a large pot.
3. Cook over medium high heat stirring constantly for 12-15 minutes or until roux is caramel-colored.
4. Add ham, celery, bell pepper, garlic, and onion.
5. Saute 7 minutes or until vegetables are tender.
6. Stir in chicken broth, tomatoes, parsley, red pepper flakes, and creole seasoning; bring to a boil.
7. Stir in rice, cover, reduce heat, and simmer 20 minutes or until rice is tender.
8. Stir in shrimp, cover, and cook 5 more minutes or just until shrimp turns pink.

shrimp, vegetable oil, flour, onion, celery, bell pepper, garlic, chicken broth, cajunstyle stewed tomatoes, parsley, creole seasoning, red pepper, longgrain rice

Taken from www.food.com/recipe/creole-shrimp-jamalaya-257375 (may not work)