Recipe: Shrimp Creole

My favorite kind of recipe is the one you don't really need. I have a list of ingredients in my head and no matter what way you throw them all in a pot, it still comes out delicious. My mom has been making shrimp creole for as long as I can remember. This is her "florida version" of shrimp creole and obviously much different (and not nearly as good) then a NOLA creole.

Don't take the recipe too literally. If you have a can of diced tomatoes but not stewed, if you don't have celery...it's okay. I'm also not cooking for a family of 4 so you might have to increase the proportions to accommodate for who you're serving.

Shrimp Creole

• 1 large can stewed tomatoes
• 1 small can diced tomatoes
• 1 green bell pepper, diced
• 1 yellow onion, diced
• 2 celery stalks, diced
• minced garlic
• 1lb shrimp
• (You can thin it out with a little broth or water if you want, I don't mind it thick.)
• (I also added okra this last time and really liked it!)

Creole Seasoning (or you can use the premixed stuff in the spice aisle..I won't judge):
This is meant to make a lot of seasoning, you don't necessarily have to use all of it...season to taste.

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

In 2tbsp oil sautee diced onion, bell pepper, and celery until onions are transparent. Add garlic but do not let the garlic burn! Add canned tomatoes (do not drain) and creole seasoining. Cook together for about 30 minutes. (If you're tomato sauce is a little bitter, add a little sugar. If you're Italian, I don't think you're allowed to do this but luckily I'm Dutch...) Add shrimp about 5 minutes before serving so they do not overcook. Serve over rice.