Creole Tomato and Shrimp Stew

chilipeppermadness.com

Judy Donnelly

4 tablespoons butter

½ cup all-purpose flour

1 medium onion chopped

1 green bell pepper chopped (use jalapenos for a spicy version)

1 stalk celery chopped

4 cloves garlic minced

28 ounces fire roasted tomatoes canned, or use equivalent fresh

1 cup corn kernels about 1 ear of fresh corn, or frozen

4 cups chicken stock or use shrimp stock

2 tablespoons Creole Seasoning blend or use Cajun Seasonings - See Recipe notes

1 teaspoon red pepper flakes or more to taste

Salt and pepper to taste

1 pound shrimp peeled and deveined

1 tablespoon fresh chopped parsley plus more for garnish

Directions at chilipeppermadness.com

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