3 pounds Shrimp, cooked
1 No. 2 can tomato puree
1 Spanish onion
1 tablespoon paprika
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon thyme
3 No. 2 1/2 cans tomato pears
3 fresh bell peppers
6 ounces fresh mushrooms
1/2 teaspoon whole sage
1 teaspoon dry parsley
1 teaspoon pepper
1/3 cup peanut oil
2 tablespoons chicken base
Cut onion, bell peppers and mushrooms julienne style. Put in a pan, add peanut oil and saute’ until tender. Crush tomato pears and pour with tomato puree into pan. Add all remaining ingredients and bring to a slow boil and allow to simmer for 20 minutes. Skim off the fat and add shrimp. Bring to a boil and the creole is ready. It is recommended that you serve over steamed rice.
Serves 8.