Shrimp Creole

Ingredients:
2 tablespoons butter
1/3 cup chopped onions
2 tablespoons buttermilk biscuit mix
1 1/2 cups of water
1 6-ounce can of tomato paste
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon sugar
1 bay leaf
1/2 cup chopped celery
1/2 cup chopped green pepper
2 pounds fresh shrimp, shelled and clawed Cooked rice for serving

Directions:

• Melt butter in a small skillet over medium heat; add onion and cook 3 minutes until

  softened

• Add biscuit mix and stir until well blended

• In large stockpot, mix water, tomato paste, salt, pepper, sugar, bay leaf, and celery;

  stir well. Add onion mixture to pot

• Cover and cook on low setting for 7 to 9 hours

• Turn to high setting, add shrimp, and cook 1 additional hour

• Remove bay leaf and serve over hot rice