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1
combine bell peppers, celery, onions, chili peppers, salt, pepper, creole seasoning, and crushed red pepper flakes into large boiler with some and a little margarine cook over med to med/high heat until lightly browned from the oil stirring occasionally to prevent burning.
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2
Then add 1-2 cans italian style diced tomatoes and reduce heat to med while making rue in side pan.
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3
For rue, in side pan over med to med/high heat add 1/2 to 3/4 c or canola oil and 1 c flour, stir mixture adjusting thickness to a little thinner than pudding.
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4
Should cook for about 25-30 min turning a nutty brown color.
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5
If cooks too quickly can burn and taste horrible.
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6
Once rue gets to a nutty brown color add in milk and water mixture slowly while stirring to get rid of lumps.
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7
May have to turn up heat some to get lumps to melt.
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8
Continue stirring rue about 5 min until it starts to thicken quickly, reduce heat to med, add more milk/water mixture as needed, should be as thick as a brown gravy.
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9
Add rue to the boiler of lightly browned veggies, it will continue to thicken slightly over next 15 min, add in shrimp, simmer for 15 min on low/med heat with lid on.
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10
If creole is too thick can add in more milk/water mixture, if creole is too runny may have to adjust with cornstarch/water mixture.
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11
Serve Creole over thick cooked grits and serve with garlic cheese toast.
