Cajun Country Rice & Shrimp Creole

Course Main Course

Prep Time 10

Cook Time 30

Total Time 40

2 cups hot, cooked Cajun Country Rice (can use any variety, including Cajun Country Long Grain Brown Rice)
1.5 lb raw, peeled medium Louisiana shrimp
1 large onion, finely chopped
.5 cup chopped green bell pepper
.5 cup chopped red bell pepper
.5 cup chopped celery
.25 cup chopped green onions
2 cloves garlic, minced
3 tbsp vegetable oil
1 16 oz. can stewed tomatoes, undrained
1 8 oz. can tomato sauce
2 bay leaves
1 tsp Creole seasoning
.25 tsp ground red pepper (optional)

Cook onion and next 5 ingredients in oil in large skillet over medium-high heat for 3 minutes or until tender, stirring often.
Stir in tomatoes and next four ingredients, bring to a boil.
Reduce heat; cook 20 minutes, stirring occasionally.
Add shrimp; cook 5 minutes or until shrimp turn pink.
Remove and discard bay leaves.
Serve over Cajun Country Rice.