Quick Shrimp Creole

• 3 cups uncooked instant brown rice
• 3 tablespoons canola oil
• 2 medium onions, halved and sliced
• 1 medium sweet red pepper, coarsely chopped
• 1 medium green pepper, coarsely chopped
• 1/2 cup chopped celery
• 2 tablespoons all-purpose flour
• 1 teaspoon dried oregano
• 3/4 teaspoon pepper
• 1/2 teaspoon salt
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• Louisiana-style hot sauce, optional

1. Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add onions, peppers and celery; cook and stir 6-8 minutes or until tender.
2. Stir in flour, oregano, pepper and salt until blended. Stir in tomatoes and tomato sauce. Bring to a boil, stirring constantly; cook and stir until thickened. Reduce heat; simmer, covered, 5-8 minutes or until flavors are blended, stirring occasionally.
3. Add shrimp; cook, covered, 4-5 minutes longer or until shrimp turn pink, stirring occasionally. Serve with rice and, if desired, hot sauce.

brown rice, canola oil, onions, sweet red pepper, green pepper, celery, flour, oregano, pepper, salt, tomatoes, tomato sauce, shrimp, hot sauce

Taken from www.tasteofhome.com/recipes/quick-shrimp-creole/ (may not work)