Shrimp Creole

• 2 Tbsp. butter
• 3 large onions, roughly chopped
• 2 large peppers, chopped
• 6 large tomatoes, skinned and chopped
• 1/4 tsp. thyme leaves
• 3 bay leaves
• 1 tsp. paprika
• 4 cloves garlic
• 2 Tbsp. minced parsley
• 1/2 tsp. black pepper
• 2 tsp. salt
• 1/4 tsp. cayenne
• 3 lb. peeled raw shrimp
• 3 c. hot cooked rice

1. Melt butter in large skillet.
2. Saute onions and bell peppers over medium heat until they become limp.
3. Add chopped tomatoes and all remaining ingredients, except shrimp and rice.
4. Simmer just long enough to eliminate excess liquid, about 15 minutes.
5. Add the shrimp and continue cooking for a few minutes or until the shrimp are cooked.
6. Serve over cooked rice.

butter, onions, peppers, tomatoes, thyme, bay leaves, paprika, garlic, parsley, black pepper, salt, cayenne, shrimp, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=631417 (may not work)