Shrimp Creole

2 large onions, chopped
1 cup celery, chopped
2 cloves garlic, minced
1/4 cup vegetable oil
1 6-oz. can tomato paste
1 and 1/2 cups chicken broth
1 15-oz. can diced tomatoes
1 8-oz. can tomato sauce
2 bay leaves
1 Tbsp. Worcestershire sauce
2 tsp. red pepper
Pinch of salt
1/4 cup flour
2 pounds shrimp, peeled and deveined

Combine onions and next 3 ingredients in a large skillet and saute
until tender. Add tomato paste, 1-cup of chicken broth and next 6
ingredients. Simmer for 20 minutes. Combine remaining chicken broth
with flour and stir, add to Creole mixture and cook for several
minutes, mixture should start to thicken. Add shrimp and cook until
shrimp turns pink. Serve over hot cooked rice.

The Skinny: Use fat free or low fat chicken broth.