Shrimp Creole

Source: Adapted from The Happy Camper: An Essential Guide to Life Outdoors by Kevin Callan

1 can shrimp
1/2 cup black beans
1 cup dried tomatoes
1/2 cup white wine
1/2 tomato juice drink box
1/2 cup dehydrated celery
2 cloves garlic
1 small onion
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon file powder
2 cups water
1 tablespoon olive oil
1 cup converted white rice

Soak beans in water in sealed container (spare Nalgene bottle works well) for entire day.

Combine black beans and tomatoes in wine and tomato juice.

Lightly grease frying pan with oil and cook celery, minced garlic, chopped onion, hot pepper flakes, black pepper and file powder over medium heat for 10 minutes.

Add tomato juice mixture. Cook and stir until mixture thickens (approximately 10-15 minutes). Add shrimp; cook another 3-5 minutes.

In another pan, cook rice in 2 cups boiling water and add sauce.