For creole you will need: 1 stick of butter, 2 large onions, 2 medium green peppers, 3 stalks celery with tops, 2 cloves garlic (not pictured), 3 cans plain crushed tomatoes, 3 cans tomato soup, 1 1/2 -2 lbs shrimp (not pictured), creole seasoning to taste. Cooked rice (not pictured).
To begin : Saute chopped celery, peppers, onion and garlic in melted butter until tender.
By this time the kitchen is smelling so good. Now, it is time to pour this mixture into a larger pot and add the tomatoes, creole seasoning( when it is salty enough you have enough seasoning) and the shrimp. Of course, we prefer fresh shrimp but I have used frozen shrimp many times. It gets better as the flavors mingle. Refrigerate at least eight hours and reheat. Freezes well.
This recipe makes a lot of sauce. Serve the creole over cooked rice. You can continue to add more shrimp to stretch sauce for several meals. Bon Appetite!
I will be joining Foodie Friday this week. It has been ages since I have participated in this fun party.