Healthy Shrimp Creole with Parish Rice

Ingredients

• ¾ cup flour
• ½ cup hot oil
• 2 cups onion, chopped
• 1 cup bell pepper, chopped
• 1 cup celery, chopped
• 2–3 cloves garlic, chopped
• 3 pounds shrimp, peeled and deveined
• 2 cans tomato sauce
• 1 can Rotel tomatoes or spicy stewed tomatoes
• Salt
• pepper
• Green onion tops and parsley for garnish
• 2 cups Parish Rice
• Fresh sautéed mushrooms