Shrimp : SWEET & Spicy Shrimp Creole

• 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.