Quick Shrimp Creole
"My mother made shrimp Creole when I was growing up, so I’ve carried on the family tradition. For extra kick, pass the Louisiana hot sauce. —Gina Norton, Wonder Lake, IL..."
INGREDIENTS
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3 cups uncooked instant brown rice
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3 tablespoons canola oil
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2 medium onions, halved and sliced
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1 medium sweet red pepper, coarsely chopped
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1 medium green pepper, coarsely chopped
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1/2 cup chopped celery
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2 tablespoons all-purpose flour
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1 teaspoon dried oregano
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3/4 teaspoon pepper
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1/2 teaspoon salt
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 can (8 ounces) tomato sauce
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1 pound uncooked shrimp (31-40 per pound), peeled and deveined
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Louisiana-style hot sauce, optional
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