Shrimp Creole - cooking recipe

Ingredients

1/4 cup vegetable oil
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped celery
4 cups peeled seeded & chopped plum tomatoes
1 tablespoon chopped garlic
salt, to taste
cayenne pepper, to taste
1 cup water
2 bay leaves
2 lbs large shrimp, peeled & deveined
2 tablespoons flour, mixed with
1/4 cup cold water
spice essence
6 cups cooked white rice
1/2 cup chopped green onion
Essence
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano leaves
1 tablespoon dried thyme

Preparation

In a large saute pan, heat the oil.
When the oil is hot, add the onions, saute for 2-3 minutes.
Season with salt and cayenne.
Stir in the peppers and celery.
Saute for 2 minutes, or until the vegetables start to wilt.
Stir in the tomatoes and garlic, saute for 2 minutes longer.
Season the vegetables with salt and cayenne.
Stir in the water and bay leaves.
Bring the liquid up to a boil and reduce the heat.
Simmer for 20 minutes.
Add the shrimp and saute for 2-3 minutes.
Stir in the flour mixture and simmer for 2 minutes, or until the sauce starts to thicken.
Stir in the green onions.
Check the seasoning.
To assemble, mound the rice in the center of each plate.
Spoon the Shrimp Creole over the rice.
Garnish with green onions.
Enjoy!
For the Essence:
Combine all ingredients thoroughly and store in airtight jar or container. Yield: 2/3 cup.