Creole Shrimp Jamalaya - cooking recipe

Ingredients

1 lb shrimp, peeled and deveined
3 tablespoons vegetable oil
3 tablespoons flour
1/2 lb cooked ham, diced
1 medium onion, chopped
1 cup chopped celery
1 cup chopped bell pepper
4 minced garlic cloves
2 (15 ounce) cans chicken broth
1 (15 ounce) can cajun-style stewed tomatoes, undrained and coppped
1/4 cup chopped fresh parsley
1 1/2 tablespoons creole seasoning
1/2 teaspoon crushed red pepper flakes
2 cups uncooked long-grain rice

Preparation

Take tails off shrimp and set aside.
Stir together vegetable oil and flour in a large pot.
Cook over medium high heat stirring constantly for 12-15 minutes or until roux is caramel-colored.
Add ham, celery, bell pepper, garlic, and onion.
Saute 7 minutes or until vegetables are tender.
Stir in chicken broth, tomatoes, parsley, red pepper flakes, and creole seasoning; bring to a boil.
Stir in rice, cover, reduce heat, and simmer 20 minutes or until rice is tender.
Stir in shrimp, cover, and cook 5 more minutes or just until shrimp turns pink.