Shrimp Creole

• 3 garlic cloves, minced
• 2 large onions, chopped fine
• 1 cup finely chopped celery (about 2 stalks)
• 1 red bell pepper, cut into 1/2-inch dice
• 1/2 green bell pepper, cut into 1/2-inch dice
• 2 tablespoons olive oil
• 2 cups chicken broth
• a 28-ounce can whole tomatoes, drained and chopped
• 1 bay leaf
• 1 teaspoon ground cumin
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds large shrimp (about 32), shelled and deveined
• Accompaniment: 1 cup uncooked rice, prepared according to package instructions but without butter or margarine

1. In a large heavy kettle cook garlic, onions, celery, and bell peppers in oil over moderately low heat, stirring occasionally, until softened.
2. Add all remaining ingredients except shrimp and simmer, uncovered, 30 minutes, or until thickened.
3. Stir in shrimp and cook, covered, over moderately high heat, stirring occasionally, until shrimp are cooked through, about 5 minutes.
4. Serve shrimp and sauce over coked rice.

garlic, onions, celery, red bell pepper, green bell pepper, olive oil, chicken broth, tomatoes, bay leaf, ground cumin, salt, freshly ground black pepper, shrimp, accompaniment

Taken from www.epicurious.com/recipes/food/views/shrimp-creole-14653 (may not work)