New Orleans Shrimp Creole

• 1/4 cup dry white wine
• 1 large onion, diced
• 1/2 cup diced celery
• 1 large red pepper, diced
• 1/2 medium green pepper, diced
• 2 garlic cloves, minced
• 1 cup sliced okra (Frozen or fresh work well.)
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 tablespoon tomato paste
• 1 cup chicken stock or chicken broth
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon celery seed
• 2 bay leaves
• 1 lb large shrimp, peeled and deveined
• salt and pepper
• brown rice, cooked

1. In a large stockpot, heat the white wine over medium heat until it boils slightly; add in the onions, celery, peppers and garlic. Saute for 10 minutes.
2. Stir in the okra, tomatoes, tomato paste, broth, and seasonings. Bring to a boil, reduce the heat and simmer for 45 minutes.
3. Add in the shrimp and continue to cook for 5 to 6 minutes or until shrimp turn pink. Season with salt and pepper if desired.
4. Spoon stew into bowls and top with a scoop of cooked brown rice.

white wine, onion, celery, red pepper, green pepper, garlic, okra, tomatoes, tomato paste, chicken, cayenne pepper, paprika, celery, bay leaves, shrimp, salt, brown rice

Taken from www.food.com/recipe/new-orleans-shrimp-creole-372941 (may not work)