Shrimp Creole

• 2 to 3 1/2 lb. large shrimp
• 2 1/2 c. water
• 1 Tbsp. vegetable oil
• 2 1/2 c. chopped onions
• 1 3/4 c. chopped celery
• 1 1/2 c. chopped bell pepper
• 2 tsp. minced garlic
• 1 bay leaf
• 2 Tbsp. plus 2 tsp. Creole seasoning
• 1 1/2 tsp. Tabasco sauce
• 3 c. or 2 cans stewed tomatoes
• 1 1/2 c. tomato sauce
• 2 tsp. sugar (optional)

1. Rinse, shell and devein shrimp.
2. Heat oil over high heat in a 4-quart saucepan.
3. Add onions, celery and bell pepper.
4. Cook until tender.
5. Add garlic, bay leaf and Creole seasoning; stir well.
6. Add Tabasco sauce and 1/2 cup water.
7. Cook 5 minutes, stirring occasionally.
8. Add tomatoes; reduce heat to low and simmer 10 minutes, stirring occasionally.
9. Add remaining water. Simmer 15 minutes, stirring occasionally.
10. Add shrimp and cook until pink and plump, 3 to 4 minutes.
11. Serve over rice.
12. Makes 10 servings.

shrimp, water, vegetable oil, onions, celery, bell pepper, garlic, bay leaf, creole seasoning, tabasco sauce, tomatoes, tomato sauce, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=501861 (may not work)