Shrimp Creole

I can't recall every having any cajun cooking of any kind in my life.  No Gumbo, no Jambalaya, and certainly no Creole.  I don't even know what Creole means, but I thought... what the heck... why not try this recipe, too.  So I combed the spice rack at the grocery store for cajun seasoning, pulled out the cayenne, and gave it a try.  I have no idea if it's good creole, but it was good food.

• 2 tsp olive oil
• 1/2 red onion, chopped
• 1 green pepper, chopped
• 1 large stalk celery, chopped
• 1 tsp garlic, minced
• 14.5 oz can diced tomatoes
• 8 oz tomato sauce
• 1/4 tsp cayenne pepper
• 1/4 tsp cajun seasoning of choice
• 1 bay leaf
• 1 Tbsp all purpose flour
• 2 Tbsp water
• 1 lb large shrimp, peeled and deveined
• 2 tsp Worcestershire
• 1/4 tsp hot sauce (or to taste)
• parsley

Put 1 & 1/2 cup brown rice and 1/4 cup wild rice to boil/steam (however you make your rice).  Takes about and hour.  After about 15 or 20 minutes

In a large skillet heat olive oil over medium heat.  Add the chopped onion, green bell pepper, garlic and celery and saute until tender.  Add tomatoes and sauce, cayenne, bay leaf, and cajun spice and bring to a boil.  Cover, reduce heat and simmer for 20-30 minutes.

Make slurry of the flour ans water.  Stir into the tomato mixture.  Continue cooking for another 5 minutes.  Add shrimp, worcestershire, and hot sauce... Stir together.  Cover and cook for another 5-6 minutes or until shrimp is opague and cooked through.

Sprinkle with parsley...  I calculated 8 points plus (including rice) - 5 servings

So if anyone that knows creole tries this... let me know how it compares.  Either way I'll be making it again.

Oh ya... don't forget to remove the bay leaf ... don't eat that thing.