Shrimp Creole

• 2 Tbsp. vegetable oil
• 2 medium onions, peeled and chopped
• 2 large cloves garlic, minced
• 2 large stalks celery, largely diced
• 4 medium onions, chopped
• 2 green bell peppers, chopped
• 6 Tbsp. tomato paste
• 1/2 tsp. hot red pepper flakes
• 1/2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 6 c. canned chicken broth
• 1 1/2 lb. shrimp, peeled and deveined
• freshly ground black pepper
• 4 c. cooked white rice
• 1/4 c. minced parsley

1. Heat oil in a large saucepan.
2. Add first 5 ingredients.
3. Saute until vegetables soften, about 5 minutes.
4. Add next 4 ingredients and saute until fragrant, about 2 minutes.
5. Add chicken broth. Bring to a boil and cook over medium-high heat until thickens, about 30 minutes.
6. Add shrimp and cook until shrimp are opaque, about 4 minutes.
7. Season with freshly ground black pepper.
8. Spoon over 3/4 cup rice and garnish with parsley.
9. Serves 6.

vegetable oil, onions, garlic, stalks celery, onions, green bell peppers, tomato paste, hot red pepper, oregano, thyme, chicken broth, shrimp, freshly ground black pepper, white rice, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=867533 (may not work)