Shrimp Creole

• 1 bellpepper, chopped
• 1 celery stalk, chopped
• 1 onion, chopped
• 1 tbsp Garlic, chopped
• 1 tbsp olive oil
• 1 can diced tomatoes with bellpepper, onion and cellery
• 1 can Tomato sauce- large can or 2 8 oz cans, add water as needed
• 2 Creole Seasoning
• 1 tsp Gumbo File
• 2 fresh bay leaves
• 1 lb Wild Caught Gulf Shrimp

1. Clean and devain shrimp, wash, place in bowl, sprinkle creole seasoning on top, cover and place in fridge.
2. Turn on stove to med.
3. High, then place chopped garlic, bellpepper, onions, and celery in pan.
4. Drizzle olive oil over vegetables.
5. Season with a dash of creole seasoning and hot sauce
6. Stir the vegtables until tender.
7. Stir in can tomatoes, cook for 5 min.
8. Add tomato sauce
9. Add 2 bay leaves; Creole Seasoning and Hot Sauce to taste; add 1 tsp Gumbo File.
10. Cover and cook sauce for 1 hour; stir occassionally, and add water as needed.
11. Add shrimp for 10 minutes or until thoroughly cooked.
12. Be sure to check so shrimp dont over cook.
13. Discard bay leaves
14. Serve with Jasmine rice or rice of your choice.

bellpepper, celery stalk, onion, garlic, olive oil, tomatoes, tomato sauce, gumbo, bay leaves, shrimp

Taken from cookpad.com/us/recipes/367830-shrimp-creole (may not work)