SWEET & Spicy Shrimp Creole

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  • 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
  • 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
  • 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.

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