Simple Shrimp Creole

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Servings people

Ingredients

1 1/2 tablespoons olive oil
1 cup chopped onion
3/4 cup chopped green bell pepper
3/4 cup chopped celery
2 cloves garlic pressed
4 1/2 tablespoons flour
42 ounces canned crushed tomatoes
3/4 cup low sodium chicken broth
1 1/2 teaspoons Cajun seasoning
Sea salt to taste
1/2 teaspoon ground red pepper more or less, depending on your heat tolerance
3 bay leaves
1 1/2 pounds medium shrimp peeled and deveined
4 1/2 cups hot cooked brown rice

Instructions

DO-AHEAD TIP: Cook brown rice.
Heat the oil in a large skillet with a tight-fitting lid over medium heat; add onion, bell pepper, celery and garlic and sauté until tender-crisp.
Gradually stir in flour until smooth.
Stir in next 6 ingredients (tomatoes through bay leaves). Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
Add shrimp and cook for 5 minutes or they turn pink. Remove and discard bay leaves.
Serve over hot cooked rice.

Notes

SERVING SUGGESTION: Serve braised Swiss chard on the side.

VEGETARIAN: Use tofu instead of shrimp and use vegetable broth instead of chicken broth.

KOSHER: Use boneless skinless chicken breast meat cut to the approximate size of shrimp.

GLUTEN-FREE: Make sure tomatoes, broth and Cajun seasoning are gluten-free. Use gluten-free flour.

NUTRITION: Per Serving: 426 Calories; 7g Fat; 32g Protein; 59g Carbohydrate; 8g Dietary Fiber; 173mg Cholesterol; 604mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 3 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Points: 10

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