Shrimp Creole

Cook the rice - Bring water to a boil in a medium pot over high heat. Add salt and rice to the water and stir to combine. Cover with a lid and reduce the heat to low heat. Cook the rice, covered for about 20 minutes or according to package instructions. Remove rice from heat and fluff with a fork. Keep covered until ready to serve.

Sauté the onions, peppers, and celery - While the rice is cooking, make the shrimp creole. In a large pan set over medium heat, add the butter. Once the butter melts and is foamy, add the onions, bell pepper, and celery to the pan. Add the salt and cayenne pepper. Cook, stirring occasionally, until soft, 6-8 minutes.

Add the bay leaves, Worcestershire, tomatoes, and garlic - Add the bay leaves, Worcestershire sauce, tomatoes, and garlic powder to the pan. Stir to combine and gently break up the tomatoes using a wooden spoon. Cook on high until simmering, then reduce the heat and maintain a simmer for 15 minutes.

Combine flour and water, add to pot with stock - In a small bowl, whisk together the flour and water and add it to the tomato sauce in the pan. Cook for 5 minutes. Add the seafood stock.

Season and add shrimp to pan - In a large bowl, season the shrimp with the Cajun seasoning and toss to coat. Add the shrimp to the pan and cook, stirring occasionally, until they turn pink on the outside, 7-8 minutes. The finished sauce will be thick enough to coat the back of a spoon.

Stir in green onions and serve - Stir in green onions. Serve shrimp creole over rice.