Creole Shrimp And Rice

• 3 tablespoons vegetable oil
• 1 lb frozen large shrimp, thawed, shelled, deveined
• 4 teaspoons creole seasoning
• 1 large green pepper, seeded and chopped
• 1/2 large onion, chopped
• 4 celery ribs, thinly sliced
• 3 medium carrots, peeled and sliced
• 3 garlic cloves, finely chopped
• 1 (14 1/2 ounce) can stewed tomatoes
• 1 cup diced tomato
• cooked white rice

1. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add shrimp and season with 1 teaspoon of the Creole seasoning. Saute for 2 minutes per side. Remove to a plate.
2. Add remaining tablespoon oil. Saute the carrots for about 5 minutes, until just softening. Add the peppers, onion, celery and garlic. Cook for 5 minutes, stirring occasionally. Scrape up any browned bits in bottom of skillet.
3. Add tomatoes and remaining Creole seasoning. Break up large tomatoes with the back of a wooden spoon. Simmer, covered, for 7 minutes.
4. Stir in shrimp and heat through. Serve with cooked rice.

vegetable oil, shrimp, creole seasoning, green pepper, onion, celery, carrots, garlic, tomatoes, tomato, white rice

Taken from www.food.com/recipe/creole-shrimp-and-rice-460843 (may not work)