Ingredients

• 3 tablespoons vegetable oil
• 2 cups julienne celery
• 2 onions , chopped
• 4 cloves crushed garlic
• 1 teaspoon white sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 0.5 teaspoons cayenne pepper
• 2 , 14.5 ounce
• 1 , 15 ounce
• 1 bay leaf , crushed
• 1 tablespoon hot pepper sauce
• 2 pounds medium shrimp , peeled and deveined

Instructions

1. 1 Heat oil in a Dutch oven on medium heat. Sauté celery, onions, and garlic in the Dutch oven until onions are pearly white and celery has begun to soften.
2. 2 Mix sugar, flour, salt, pepper, and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring mixture to a boil, then turn the heat to low.
3. 3 Let mixture simmer for 30 minutes, stirring occasionally.
4. 4 Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure Creole is bubbling but not burning. Scoop out bay leaf halves before serving. Serve when shrimp is pink and thoroughly cooked.

Nutrition per serving