1 medium onion, finely chopped
2 celery ribs, finely chopped
1 medium-size green bell pepper, finely chopped
4 garlic cloves, pressed or finely minced
1 large shallot, finely chopped
1/4 C. all-purpose flour
1 tsp. salt
1/2-1 tsp. ground red pepper
14 oz. can chicken broth
2 lb. raw, peeled, deveined shrimp
1/4 C. chopped fresh parsley
1/4 C. chopped fresh chives
6 C. hot cooked rice
Melt butter in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients; saute 5-6 min. or until tender.
Add flour, salt, and 1/2-1 tsp. ground red pepper; cook, stirring constantly, until caramel colored, about 12 min. Add broth; cook stirring constantly 3-5 min. or until thick and bubbly.
Stir in shrimp; cook 5 min. or until all shrimp are pink. Stir in herbs. Serve with hot cooked rice.
Of course, the REAL creole version is crawfish, but that's a little harder to come by in my neck of the woods. But shrimp are always a great idea!
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