Shrimp Creole with Okra

Ingredients

• about 450 g Shrimp
• about 450 g Okra
• 1 28 oz can Diced Tomatoes
• 1 medium Onion
• 1 medium Green Bell Pepper
• 2 stalks Celery
• 3 cloves Garlic
• 2 tablespoons Creole Seasoning
• 1 teaspoon Hot Sauce
• 2 tablespoons Olive Oil
• 4 cups Cooked Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 2 tablespoons of olive oil in a 30.48 cm skillet or a large pot over medium heat, which is about 150°C.
2. 2Add the 1 medium onion, 1 medium green bell pepper, and 2 stalks of celery, all cut into 1.27 cm pieces. Cook, stirring occasionally, until they are softened, which should take about 5 to 7 minutes.
3. 3Add the 3 cloves of garlic, minced, and the about 450 g of okra, cut into 1.27 cm slices. Cook for another 5 minutes, stirring often, until the okra is slightly tender.
4. 4Stir in the 1 28 oz can of diced tomatoes, the 2 tablespoons of Creole seasoning, and the 1 teaspoon of hot sauce. Bring the mixture to a gentle simmer.
5. 5Add the about 450 g of shrimp to the skillet. Cook for 3 to 5 minutes, or until the shrimp turn pink and opaque and reach an internal temperature of 63°C.
6. 6Serve the shrimp mixture over the 4 cups of cooked rice.

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