Shrimp Creole Skillet

• 1 Half Stick (1/4 cup) Land O Lakes Butter
• 1/4 cup all-purpose flour
• 1 medium (1 cup) onion, chopped
• 1 medium (1 cup) green bell pepper, coarsely chopped
• 1 teaspoon finely chopped fresh garlic
• 1 (14 1/2-ounce) can diced tomatoes with basil, garlic and oregano, undrained
• 1 (14-ounce) can (1 3/4 cups) chicken broth
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 1/4 cups uncooked instant rice
• 1 (12-ounce) package frozen peeled deveined medium raw shrimp, thawed

1. Melt butter in 12-inch skillet until sizzling.
2. Add flour; cook over medium-high heat, stirring constantly, 2-3 minutes or until mixture is thickened.
3. Add onion, bell pepper and garlic; continue cooking, stirring occasionally, 3-5 minutes or until vegetables are crisply tender.
4. Stir in all remaining ingredients except rice and shrimp; bring to a boil.
5. Cover; reduce heat to medium-low.
6. Cook 5 minutes.
7. Uncover; add rice and shrimp.
8. Cover; continue cooking 4-5 minutes or until shrimp are pink.
9. Serve in individual serving bowls.

butter, allpurpose, onion, green bell pepper, fresh garlic, tomatoes, chicken broth, chili powder, salt, ground red pepper, rice, shrimp

Taken from www.landolakes.com/recipe/4070/shrimp-creole-skillet (may not work)