New Orleans Style Shrimp Creole

from Frank on Tasty Kitchen.

I also made this a while back. I don't remember if I made any changes or not but I do remember that it was spicy and delicious! I need to definitely make this again soon.

1 Tablespoon Butter
1 Tablespoon Olive Oil
1 cup Yellow Onion, Chopped
1 cup Celery, Chopped
1 cup Green Bell Pepper, Chopped
2 cloves Garlic Chopped
3 Tablespoons Flour
1 can 8 Ounce) Tomato Sauce
1 can (14 Ounce) Chicken Broth
⅛ teaspoons Black Pepper
⅛ teaspoons White Pepper
⅛ teaspoons Cayenne Pepper
1 pound Medium Shrimp, Peeled And Deveined
1 teaspoon Lemon Juice
2 whole Bay Leaves
2 cups Boiled Rice (I am lazy and just used the 1-minute white rice)
In a black cast iron pot melt butter. Add oil.

Over medium heat sauté all seasonings until wilted, about 5 minutes.

Add flour and blend well.

Add tomato sauce and broth.

Add black pepper, white pepper and cayenne pepper. (I think I may have added some Tabasco sauce as well.)

Bring to a low boil then reduce the heat and simmer for 30 minutes.

Add shrimp, lemon juice, Bay leaves, cover and simmer for 20 minutes longer.

Remove pot from the heat and allow to stand, covered, at room temperature for about 10 minutes before serving.

Serve over boiled rice.