Shrimp Creole Stew

Ingredients

• 14 1/2 ounces canned diced tomatoes with juice
• 14 1/2 ounces chicken broth
• 1 1/2 cups onions (chopped)
• 1 cup green bell pepper (seeded and chopped)
• 1 cup celery (thinly sliced)
• 2 teaspoons garlic (minced)
• 1 1/2 teaspoons paprika
• 1/2 teaspoon fresh ground black pepper
• 1 1/2 teaspoons salt (or to taste)
• 1/4 teaspoon hot pepper sauce
• 1 bay leaf
• 6 ounces tomato paste
• 1 1/2 lbs shrimp (raw, peeled, and deveined)
• 1 bunch green onion (white and green, chopped)
• 1 tablespoon file powder

For Serving

• 3 cups cooked white rice or cooked jasmine rice
• hot pepper sauce

Directions

1. 1

   Combine the tomatoes with their juices, the broth, onions, bell pepper, celery, garlic, paprika, black pepper, salt, pepper sauce, and bay leaf in the slow cooker; stir in the tomato paste. Cover and cook on LOW for 5-6 hours or on HIGH 2.5-3 hours.

2. 2

   Discard the bay leaf. Stir the strimp, green onions, and file powder into the hot tomato veggie mixture, cover & cook until the shrimp are cooked through about 5 minutes.

3. 3

   Serve immediately over hot cooked rice with a bottle of hot pepper sauce on the side.