Recipe # 18 Day 18

Day 18 of 30
Shrimp & Sausage Creole with Dirty Rice
a request from my boys

DELICIOUS !!!
It was such a nice break from chicken & beef. My 13 yr. old gave it a two thumbs up and we'll see about the other two. Yum. We'll have left overs for many days. This makes a TON of food.
This is perfect for a cool fall day such as today.

1/2 cup butter
1/3 cup flour
1 3/4 cups sliced onions
1 cup diced green peppers
1 cup diced celery
1 1/2 large carrots, shredded
2 3/4 lb. can tomatoes
3/4 cup water
1/2 tsp. dried thyme
1 garlic clove, minced
pinch of rosemary
1 tbsp. sugar
3 bay leaves
1 tbsp. Worcestershire sauce
1 tbsp. salt
1/8 tsp. dried oregano
2 lbs. shelled shrimp, deviened
1 pkg. your favorite sausage, sliced on the diagonal

Melt butter in skillet. Add flour and brown, stirring constantly till rich, golden brown but not overly browned. Add onions, green peppers, celery, and carrots. Cook 5-10 minutes. Transfer to slow cooker.
Add remaining ingredients , except shrimp & sausage, and stir well.
Cover. Cook on LOW 6-8 hours.
Add shrimp & sausage during the last hour of cooking.
Serve over rice.
I used Zatarain's dirty rice mix, I think it added "too much" flavor. I'd use white jasmine rice next time.

Note: I used frozen medium size shrimp and they ended up too mushy. I'd use fresh peeled & deviened shrimp next time and probably the large size.

Bon' Appetit'