Skillet Shrimp creole

Skillet Shrimp Creole

Serves 4.

1 cup long grain white rice
2 teaspoons vegetable oil
2 stalks celery, chopped
2 cloves garlic, minced
1 medium yellow onion, chopped
1 medium green pepper, chopped
1/2 teaspoon filé powder
1 (16 ounce) can black beans, rinsed and drained
1 (28 ounce) can crushed tomatoes
1/2 cup dry white wine or no-salt-added tomato juice
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 pound medium shrimp, peeled and deveined

Prepare rice according to package instructions.
Cover and keep
warm.

Meanwhile, in a large skillet, heat oil over medium heat.
Add
celery, garlic, onion, bell pepper, and filé powder.
Cook, stirring, until tender, about 10 minutes.

While vegetables are cooking, in a small saucepan, cook beans
until heated through, about 5 minutes.
Cover and keep warm.

Add tomatoes, wine, black pepper, and red pepper flakes to
vegetable mixture.
Cook, stirring, until sauce thickens, about 15
minutes.

Add shrimp; cook, stirring until just opaque, about 3
minutes.

Spoon rice and beans onto individual plates.
Spoon shrimp
mixture on top.
Serve immediately.