Mushroom Shrimp Creole

​Mushroom Shrimp Creole is a holiday tradition at our house. This savory saucy dish is perfect for a cold winter day, and you can double or quadruple it if you'll be having a lot of people over for dinner. Whether you make it mild or add a tablespoon of creole seasoning to give it extra heat, we're sure you'll love it!

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Ingredients

• 2 Tbs olive oil
• 1 large onion, chopped
• 1 large green bell pepper, seeded and chopped
• 2 ribs of celery, cleaned and chopped into small pieces
• 1 clove garlic or 1 Tbs jarred minced garlic
• 1 29-oz can diced tomatoes, undrained - mild or hot
• 1 6-oz can tomato paste
• 1 ½ Tbs brown sugar
• 1 Tbs Worcestershire sauce
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried basil
• 1 bay leaf
• 1 ½ to 2 lbs medium sized shrimp - cooked, peeled, deveined, tail off
• 1 jar whole button mushrooms or 1 4-oz can sliced mushrooms or ½ to 1 c fresh sliced mushrooms
• 2-3 c hot cooked rice - whatever kind you like, cook as normal

Directions

• In a very large skillet or Dutch oven, sauté onion, bell pepper, and celery in olive oil
• Once the onion is translucent, add garlic and toss around for a couple minutes
• Add diced tomatoes and tomato paste, then fill empty tomato paste can with water and add to the pan
• Stir and bring to a simmery boil
• Add brown sugar, Worchester sauce, salt, pepper, basil, and bay leaf. Stir in well, bring to a boil
• Once it’s at a nice boil, reduce heat, cover, and simmer for 45-60 minutes. Add a little more water if it seems too thick
• While the sauce is simmering, rinse shrimp in cold water and remove tails, making sure there’s no tail debris or vein
• Drain mushrooms or clean and cut up fresh mushrooms
• After sauce has simmered 45-60 minutes, remove lid, spread shrimp and mushrooms over the top of the sauce and gently fold in
• Let it come back up to a simmer, simmer 10 minutes
• Serve over rice

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