Creole Shrimp and Rice

I love Cajun and spicy food.  This is a great recipe that can be as spicy as you want, but still have great flavor.  My gumbo recipe is so delicious, but making a roux takes time.  Here is a quick recipe that is delicious that satisfies my gumbo, Cajun and spicy craving. I make this recipe with rice, but you can also make it with polenta or grits. I use Savignon Blanc in this recipe, so I drink it along with the meal.  Cheers!

4 Tbs. butter.

1 rib of celery finely chopped.

1/2 yellow onion finely chopped.

1 green bell pepper finely chopped.

3 cloves of garlic minced.

1/3 cup white wine.  I use Savignon Blanc.

1 1/2 cups chicken stock.

1 15 oz. can of diced tomatoes.  Juice and all!

2 lbs. peeled raw shrimp.

1 Tbs. flour.

1/4 - 1/2  tsp. cayenne pepper.

1/4 tsp. black pepper.

1/2 tsp. salt.

1/2 tsp. dried thyme.

1/4 tsp. garlic powder.

1 bay leaf.

4-6 cups of cooked long grain rice.

3 green onions sliced for garnish.

Cook long grain rice using package directions.

Place butter in a large saute pan on medium high heat.  Once melted, add onions, bell pepper, celery and garlic.  Saute for 5-7 minutes until veggies are soft.

Add flour, cayenne pepper, black pepper, thyme, salt and garlic to the veggie mixture and cook for 2 minutes.  

Add white wine, chicken stock, diced tomatoes and the bay leaf. Simmer together on medium for 15 minutes.

Remove bay leaf and add raw shrimp.  Cook 3-4 minutes or until shrimp is cooked.

Garnish with green onions and serve over rice.  Put the Tabasco out if anyone wants more spice.