Shrimp Creole

Vegetable oil

1 tbsp(s)

All-purpose flour

1 tbsp(s)

Celery

1 stalk(s), medium, stalk, chopped

Onion

1 small, chopped

Garlic

1 clove(s), large, minced

Bell pepper

¾ cup(s), or 1 small, chopped

Canned tomato paste

2 tbsp(s)

Table wine

¼ cup(s), red

Canned diced tomatoes

14½ oz, drained

Bay leaf

1 leaf/leaves, 1 whole leaf preferred

Smoked paprika

⅛ tsp(s), smoked, hot Spanish variety

Dried basil

¼ tsp(s)

Dried oregano

¼ tsp(s)

Table salt

¼ tsp(s)

Black pepper

¼ pinch(es)

Uncooked shrimp

16 oz, peeled and deveined

Uncooked scallions

2 tbsp(s), minced

Fresh parsley

1 tbsp(s), Italian, fresh, minced

Fresh lemon juice

1 tbsp(s)

Cooked long grain brown rice

2 cup(s)

Fat free chicken broth

1 cup(s)