Shrimp Creole

• 4 tablespoons vegetable oil
• 2 tablespoons flour
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1/2 cup chopped celery
• 1 tablespoon minced garlic
• 3 cups tomato concasse, juice reserved
• 2 cups shrimp stock or water
• 2 bay leaves
• 3/4 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 2 pounds medium shrimp, peeled and deveined
• Steamed rice for garnish
• Chopped parsley for garnish

1. Heat oil and make a dark roux with flour.
2. Combine onion, celery, green pepper and garlic to make a mirepoix and add to roux.
3. Cook until vegetables are tender, about 10 minutes.
4. Stir in tomatoes and their juice, shrimp stock and bay leaves.
5. Bring to a boil, reduce heat and simmer 1 hour.
6. Add shrimp and cook until pink.
7. Season to taste with salt and cayenne.
8. To serve, ladle over steamed rice and garnish with parsley.

vegetable oil, flour, onion, green bell pepper, celery, garlic, tomato concasse, shrimp, bay leaves, salt, cayenne pepper, shrimp, rice, parsley

Taken from www.foodnetwork.com/recipes/emeril-lagasse/shrimp-creole-recipe2.html (may not work)