PREPARATION:

Method:

1. In a medium, heavy pot, heat the oil over medium heat. Add the flour and stirring constantly with a heavy wooden spoon, cook until a light brown roux forms, about 6 minutes.
2. Add the onions, celery, and bell pepper and cook over medium heat, until the vegetables are tender, 5 to 6 minutes. Add the garlic, salt, red pepper, and bay leaves, and cook, low and simmer, uncovered, until the sauce thickens and reduces by 25 percent in volume, 20 to 25 minutes, stirring occasionally.stirring, for 30 seconds. Add the tomato paste and cook, stirring constantly, until it starts to color, about 2 minutes. Add the tomatoes, oregano, basil, thyme, lemon zest, Worcestershire, and hot sauce, and cook, stirring, for 2 minutes. Add the stock and bring to a boil. Reduce the heat to 
3. Add the shrimp and parsley, and cook, stirring occasionally, until the shrimp are just cooked through and pink, about 3 minutes. Remove from the heat and discard the bay leaves. Adjust the seasoning, to taste.
4. Mound the rice in the center of 6 large, shallow bowls. Top with the Shrimp Creole. Garnish with green onions and serve immediately.

   Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.