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Skillet Shrimp Creole
1 cup long grain white rice
2 teaspoons vegetable oil
2 stalks celery, chopped
2 cloves garlic, minced
1 medium yellow onion, chopped
1 medium green bell pepper, chopped
1/2 teaspoon file powder
1 (16 ounce) can black beans, rinsed and drained
1 (28 ounce) can crushed tomatoes
1/2 cup dry white wine or no-salt-added tomato juice
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 pound medium shrimp, peeled and deveined
Prepare rice according to package instructions. Cover and keep warm.
Meanwhile, in a large skillet, heat oil over medium heat. Add celery, garlic, onion, bell pepper, and file powder. Cook, stirring, until tender, about 10 minutes.
While vegetables are cooking, in a small saucepan, cook beans until heated through, about 5 minutes.
Cover and keep warm.
Add tomatoes, wine, black pepper, and red pepper flakes to vegetable mixture. Cook, stirring, until sauce thickens, about 15 minutes.
Add shrimp; cook, stirring until just opaque, about 3 minutes.
Spoon rice and beans onto individual plates. Spoon shrimp mixture on top.
Yield: 4 servings
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