Shrimp Creole Stew

• 14 12 ounces canned diced tomatoes with juice
• 14 12 ounces chicken broth
• 1 12 cups onions (chopped)
• 1 cup green bell pepper (seeded and chopped)
• 1 cup celery (thinly sliced)
• 2 teaspoons garlic (minced)
• 1 12 teaspoons paprika
• 12 teaspoon fresh ground black pepper
• 1 12 teaspoons salt (or to taste)
• 14 teaspoon hot pepper sauce
• 1 bay leaf
• 6 ounces tomato paste
• 1 12 lbs shrimp (raw, peeled, and deveined)
• 1 bunch green onion (white and green, chopped)
• 1 tablespoon file powder
• 3 cups cooked white rice or 3 cups cooked jasmine rice
• hot pepper sauce

1. Combine the tomatoes with their juices, the broth, onions, bell pepper, celery, garlic, paprika, black pepper, salt, pepper sauce, and bay leaf in the slow cooker; stir in the tomato paste.
2. Cover and cook on LOW for 5-6 hours or on HIGH 2.5-3 hours.
3. Discard the bay leaf.
4. Stir the strimp, green onions, and file powder into the hot tomato veggie mixture, cover & cook until the shrimp are cooked through about 5 minutes.
5. Serve immediately over hot cooked rice with a bottle of hot pepper sauce on the side.

tomatoes, chicken broth, onions, green bell pepper, celery, garlic, paprika, ground black pepper, salt, hot pepper, bay leaf, tomato paste, shrimp, green onion, file powder, white rice, pepper sauce

Taken from www.food.com/recipe/shrimp-creole-stew-352664 (may not work)