Shrimp Creole

2 cups chopped onions

1 cup chopped green bell pepper

1 cup chopped celery

4 cups peeled seeded & chopped plum tomatoes

1 tablespoon Morton & Bassett chopped garlic

salt, to taste

Morton & Bassett cayenne pepper, to taste

1 cup water

2 Morton & Bassett bay leaves

2 lbs large shrimp, peeled & deveined

2 tablespoons flour, mixed with

1/4 cup cold water

spice essence

6 cups cooked white rice

1/2 cup chopped green onion


In a large sauté pan, heat the oil. When the oil is hot, add the onions, sauté for 2-3 minutes.


Season with salt and cayenne. Stir in the peppers and celery. Sauté for 2 minutes, or until the vegetables start to wilt.


Stir in the tomatoes and garlic, sauté for 2 minutes longer. Season the vegetables with salt and cayenne.


Stir in the water and bay leaves. Bring the liquid up to a boil and reduce the heat. Simmer for 20 minutes.


Add the shrimp and sauté for 2-3 minutes. Stir in the flour mixture and simmer for 2 minutes, or until the sauce starts to thicken. Stir in the green onions. Check the seasoning.


To assemble, mound the rice in the center of each plate. Spoon the Shrimp Creole over the rice. Garnish with green onions.