Shrimp Creole

vegetable oil

1 Tbsp

all-purpose flour

1 Tbsp

uncooked celery

1 rib(s), medium, stalk, chopped

uncooked onion(s)

1 small, chopped

garlic clove(s)

1 clove(s), medium, minced

uncooked bell pepper(s)

¾ cup(s), or 1 small, chopped

canned tomato paste

2 Tbsp

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, smoked, hot Spanish variety

dried basil

¼ tsp

dried oregano

¼ tsp

table salt

¼ tsp

black pepper

¼ pinch

uncooked shrimp

16 oz, peeled and deveined

uncooked scallion(s)

2 Tbsp, minced

fresh parsley

1 Tbsp, Italian, fresh, minced

fresh lemon juice

1 Tbsp

long grain cooked brown rice

2 cup(s)

fat free chicken broth

1 cup(s)