Shrimp Creole....the Viking´s fave Cajun dish

Ingredients:
1 large yellow onion, chopped
2 stalks celery, chopped
1 bell pepper, chopped (I use red....mom uses green)
1 can Rotel tomatoes (chopped with green chiles)
1 stick butter
cornstarch for thickening
slap ya mama (or other Cajun seasoning)
2 lbs shrimp, peeled, deveined and seasoned, sitting in the fridge, waiting!


Saute the onion, celery and bell pepper in the stick of butter until veggies are soft and onions are almost clear. Season them with your favorite Cajun seasoning while cooking. This would be a good time to put on a pot of white rice in your rice cooker.
(You know a Cajun kitchen should have one! None of that "rice in a bag" nonsense!)

Add the can of Rotel tomatoes and 2 cups of HOT water. Simmer for about 20 minutes so all your spices come together. Sample your sauce. Each can of Rotels is different...some hotter or milder than others. If it is too warm for your family´s taste, add another ½ cup of hot water and simmer 10 minutes longer. Add the shrimp to the mix. Cook until they are done----about ten minutes.
Now you must determine how thick you want your Creole to be.... that determines how much cornstarch to add. Start with a small amount as it thickens quickly! Just make sure that your Creole remains a sauce, not a thick gravy.

Serve over the cooked white rice and top with chopped green onions before serving.

These leftovers are the best...an extra day sitting in the fridge really melds the flavors together!