Recipe(tried): Shrimp Creole - Steve/Evansville

The recipe calls for 2 tbsp. roux, I do not use roux, I thicken will a constarch solution at the end, using as much as needed to get the thickness like I like it.

SHRIMP CREOLE

2 tbsp. roux (or 2 tablespoons butter)
1 medium onion, diced
1/4 green bell pepper, diced
2 ribs celery diced
1 (8-ounce) can tomato sauce
1 tbsp. brown sugar
1 tsp. salt
1/2 tsp. pepper
1 to 2 cloves garlic, diced
chicken broth or water (as needed)
1 lb. peeled and deveined shrimp
2 green onions, chopped
hot cooked rice

To 2 tbsp. roux, or 2 tablespoons butter add and saute onion, bell pepper, and celery.

When the veggies are tender, add tomato sauce, brown sugar, salt, pepper, and garlic. Cook over medium heat for 30 minutes. If too thick thin with chicken broth or water.

Add shrimp and simmer 10 minutes. Thicken if not using roux and is too thin.

Before serving add green onions to the top and serve over rice.

I have not added sausage to my creoles, but it is worth a try, I would precook my sausage first. (brown them)I find they taste better, my opinion.