Shrimp Creole (in the slow cooker) courtesy of Katie Allen!! :)

Prep time: less than 20 minutes-Minimum cooking time 1 1/2 hours- Makes 4-6 servings

3 T olive oil
6 scallions, trimmed & chopped
2 celry stalks, trimmed & chopped
1/2 green bell pepper, seeds and ribs removed, and finely chopped
3 garlic cloves, peeled & minced
1 T dried oregano
1 T paprika
1 t ground cumin
1/2 t dried basil
2 (8 oz.) cans tomato sauce
1/2 cup seafood stock or bottled clam juice
2 bay leaves
1 1/2 lb. raw medium shrimp, peeled and deveined
salt and cayenne pepper to taste
2-3 cups of cooked swhite rice (we used multi gran ride and it was fab)

Heat oil in a medium skillet over medium hear; add scallions, celry, green bell pepper, and garlic. Cook and stire for 3 minutes until scallions are soft. Reduce heat to low, and stire in oregano, paprika, cumin, and basil. Cook 1 minute, stirring constantly. Scrape the mixture into the slow cooker.

Stir tomato sauce, stock, and bay leaves into the slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hour or until vegetables are soft. Then, if cooking on LOW, raise the heat to HIGH. Discard bay leaves, and stire in shrimp. Cook for 15-30 minutes or until shrimp are pink and cooked through. Season with salt and cayenne, and serve over the rice.

Delish!!!!!!!