With the recent higher temperatures, it is time to break out the Crockpot!

I am fixing shrimp creole for supper tonight. My recipe is pretty simple.

Shrimp Creole

1 large celery stalk, chopped
1 onion, chopped
1 medium zucchini, chopped
1 bell pepper, chopped
2 cloves of garlic, chopped
1 teaspoon tumeric
1 tablepoon of olive oil or canola oil

2 15 oz cans of stewed tomatoes
1 teaspoon sugar
shrimp
cooked rice

Try to chop the celery, onion, zucchini, and pepper about the same size. Saute in olive oil. Add tumeric and garlic near the end so it doesn't burn. Add to Crockpot. Add the stewed tomatoes and sugar and cover; cook on low 6-7 hours. Depending on the size of the shrimp, add the last 30-45 minutes of cooking. I'm using salad shrimp so it won't take long to heat up.

Service over cooked rice.

I will admit I do cut up the stewed tomatoes so they are the same size as the vegetables I chopped, but that's just a personal preference. Other than the shrimp, I had everything else on hand. I'm sure if you wanted to make more for a more servings, you could easily cut up more vegetables and add more tomatoes or tomato sauce. I have doubled the recipe before so I could take part of it to some relatives.

I'm looking forward to a cooler kitchen tonight!