Shrimp Creole

OMG A must try! Thanks Mimi

Shrimp Creole

Ingredients
* 1/2 cup oil
* 1/2 cup all-purpose flour
* 1 medium onion, chopped (about 2 cups)
* 1 bell pepper, chopped
* 2 ribs celery, chopped
* 2 large cloves garlic, minced
* 2 (14.5-ounce) cans diced tomatoes in sauce (I use tomato sauce cause husband will not eat chunks of tomato, or you can puree it)
* 1 cup water
* 1 1/2 teaspoons salt
* 2 bay leaves
* 2 pounds peeled, deveined medium shrimp
* 1/2 cup TABASCO® brand SWEET & Spicy Pepper Sauce (I cant stand that much heat whew)
* 1/2 cup chopped green onion
* 1/2 cup chopped parsley
* Hot cooked rice

Heat oil in a large, non-reactive skillet or Dutch oven over medium-high heat; stir in flour and cook until roux turns the color of peanut butter, about 10 minutes, stirring constantly with a wooden spatula. Add onion, bell pepper, and celery and cook 5 minutes, stirring often. Add garlic and cook 2 more minutes.Stir in tomatoes, water, salt, and bay leaves and bring to a boil; reduce heat, cover, and simmer 45 minutes, stirring often to prevent sticking. Add shrimp and cook 5 minutes. Stir in TABASCO® SWEET & Spicy Sauce, green onion, and parsley and cook 2 minutes longer. Serve over rice.Makes 8 servings.