Shrimp Creole

For the roux:
Preheat a small saucepan to medium heat. Add butter to pan. Let the butter melt slowly and begin to whisk in flour. Be patient in making the roux because you want it to develop a caramel color. Once the roux is complete, set aside. You can make the roux ahead of time. Just cover and chill in the refrigerator and then reheat on stove stop when you’re ready to make the creole.

For the creole:
In a large Dutch oven over medium-high heat, melt the butter. Saute garlic, green onions, celery, green and red peppers for about 8 minutes. Once translucent, add tomatoes, roux, bay leaves, pepper and water. Simmer for 15 minutes.

When the sauce has thickened (add more water if too thick), add shrimp. Cook until the shrimp have curled.

Serve over white rice, with garlic bread alongside.