New Orleans Shrimp Creole

PaulaG's Note:

I love Creole food and this is a wonderful way to lighten up a classic. Easy enough for a large gathering or simple enough for a small dinner party. Serve with crusty bread for a dining experience. Recipe is from "The Diabetes Food and Nutrition Bible".

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 1/4 cup dry white wine
• 1 large onion, diced
• 1/2 cup diced celery
• 1 large red pepper, diced
• 1/2 medium green pepper, diced
• 2 garlic cloves, minced
• 1 cup sliced okra (Frozen or fresh work well.)
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 tablespoon tomato paste
• 1 cup chicken stock or chicken broth
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon celery seed
• 2 bay leaves
• 1 lb large shrimp, peeled and deveined
• salt and pepper
• brown rice, cooked

Directions:

1. In a large stockpot, heat the white wine over medium heat until it boils slightly; add in the onions, celery, peppers and garlic. Saute for 10 minutes.
2. Stir in the okra, tomatoes, tomato paste, broth, and seasonings. Bring to a boil, reduce the heat and simmer for 45 minutes.
3. Add in the shrimp and continue to cook for 5 to 6 minutes or until shrimp turn pink. Season with salt and pepper if desired.
4. Spoon stew into bowls and top with a scoop of cooked brown rice.