Shrimp Creole Gluten/Diary Free

 

This has been by far one of the yummiest things I have ever made! I found the original recipe on one of my favorite blogs www.mommypotamus.com and you can find the original recipe here if interested. I made some changes to the recipe that make it a little easier and work for our family a little more. In fact, the next time I make it, I will have to double the recipe the cause the leftovers are even better than the first taste and let me tell you, there were not many leftovers!
Ingredients:
1/3 cup of olive oil
2 cups of diced onion
3/4 cup of chopped green pepper
1 cup chopped celery
4 bay leaves
2-3 peeled, seeded, chopped tomatoes
1 can diced tomatoes
4 crushed garlic cloves
2 tblsp of garbanzo flour (other gluten free flours can be used but this worked great!
1/2 cup water
1 1/2 pounds of frozen, deveined, detailed, shrimp. I used smaller, bite size shrimp. Thawed overnight. 
6 chopped green onions
Several squirts of Worcestershire sauce
Dash of hot sauce
Salt to taste
Shrimp Seasoning:
1 tablespoon paprika
1 tablespoon salt
1 tablespoon garlic powder
1/2 tablespoon black pepper
1/2 tablespoon onion powder
1/8 tablespoon cayenne pepper
1/2 tablespoon dried oregano
1/2 tablespoon dried thyme
Directions:

1. Peel and quarter tomatoes, then squeeze them in your fist to remove excess juice. Crush them into small pieces with your hands or a food processor.
2. In a large saucepan heat olive oil over medium heat.
3. Add the onions, peppers, and celery and saute until they are soft (about 6 to 8 minutes).
4. Stir in the bay leaves, tomatoes, canned tomatoes,  and garlic. Add half the water
5. Bring the mixture up to a boil and reduce to a simmer. Add a dash of Worchestershire and hot sauce and simmer for about 15 minutes. If the mixture becomes too dry add some more  water.
6. Add 1/4 cup of the liquid to the remaining 1/4 cup of water. Whisk the flour and water mixture together and add to the saucepan. Continue to cook for 4 to 6 minutes.
7. Rinse the shrimp and strain really well
8. Toss the shrimp in seasoning and add to the pan. Continue to cook for about 4 to 6 minutes or until the shrimp warm. Stir in the green onions and parsley.
9. Add salt to taste and more cayenne if desired.
10. Serve with rice or plain. I like to eat it as a soup with no starch!