Shrimp Creole III

Ingredients

• 1 teaspoon cajun spice 
• 14.5 ounce canned tomatoes diced peeled canned
• 0.5 cup celery chopped
• 1 tablespoon flour all-purpose
• 1 tablespoon parsley fresh chopped
• 6 cloves garlic chopped
• 0.5 cup bell pepper green chopped
• 1 teaspoon hot sauce 
• 0.5 cup olive oil 
• 1 large onion chopped
• 1 teaspoon salt 
• 3 pounds shrimp fresh deveined peeled
• 21.5 ounce tomato purée canned
• 2 cups water 
• 1 cup rice white uncooked
• 0.3 cup white wine 

Equipment

• sauce pan
• pot

Directions

1. In a large heavy iron pot; medium heat, pour in olive oil and saute onions, celery, bell pepper and garlic until well wilted.
2. Add flour and tomato puree and stir together. Gradually pour in 10.75 ounces of water.
3. Cook for 15 minutes, stirring occasionally.
4. Pour in diced tomatoes and wine; cook for 15 minutes.
5. Season with hot sauce, Cajun seasoning, salt and parsley. Stir in the shrimp. Cover and cook over low heat for 30 minutes. Meanwhile, in a saucepan bring 2 cups of water to a boil.
6. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
7. When the dish is done, let it sit for 10 minutes.
8. Serve over the cooked rice.