Shrimp Creole turns weeknight dinner into a one-dish, southern flavor fest with a rich tomato sauce and succulent shellfish.

Ingredients

• 1/4 cup all-purpose flour
• 1/2 cup canola oil
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 celery rib, chopped
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) stewed tomatoes
• 1 can (6 ounces) tomato paste
• 4 bay leaves
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon hot pepper sauce
• salt and pepper to taste
• 2 pounds fresh or frozen uncooked medium shrimp, peeled and deveined
• hot cooked rice

Directions

1. In a large heavy skillet, combine flour and oil until smooth. Cook and stir over medium heat until flour is a rich deep brown. Add onion, green pepper and celery; cook until vegetables are tender, 5-6 minutes. Add garlic; cook 1 minute longer. Stir in next 6 ingredients. Cover and simmer until heated through, 4-5 minutes.
2. Add shrimp. Simmer, uncovered, until shrimp turn pink, 5-6 minutes. Discard bay leaves. Serve with rice.