Shrimp Creole Rice Ring

Rice Ring
1 cup rice
2 Tbsp butter
1 tsp salt
sprinkling white pepper
Shrimp Creole:
2 Tbsp bacon fat
1 onion, diced
2 stalks celery shopped
1 Tbsp flour (use sweet rice flour for gluten free option)
1 tsp salt
½ tsp chili powder
1 cup water
2 cups tomatoes (1 14.5 oz can petite diced)
2 cups peas (1 14 oz can)
1 Tbsp vinegar (balsamic)
1 tsp honey
1½ cups cooked shrimp

Cook onions and celery until brown in the bacon fat.
Add flour, seasonings and slowly add the water.
Cook 15 minutes.
Add tomatoes, peas, vinegar, sugar and shrimps.
Continue cooking 10 minutes more, or until shrimps are thoroughly heated.
Serve with molded rice ring.
Wash the rice thoroughly.
After rice is cooked and drained, add butter and salt and white pepper to season.
Have a border mold well buttered and pack rice in good and firm.
Place mold in hot water or place where it will keep hot.
When ready to serve, unmold and surround with shrimp creole.