Shrimp Creole

• 14 cup flour
• 12 cup oil
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 12 cup celery, chopped
• 1 garlic clove, chopped
• 1 (14 1/2-16 ounce) can stewed tomatoes
• 1 (6 ounce) can tomato paste
• 3 bay leaves
• 1 tablespoon Worcestershire sauce
• 12 teaspoon hot pepper sauce (I use Tabasco)
• 1 tablespoon italian seasoning
• 1 teaspoon sugar
• 1 cup white wine
• salt and pepper
• 2 lbs fresh shrimp, raw, peeled and deveined
• cooked rice

1. Make a roux with the flour and oil (in a heavy pot, combine the two ingredients until smooth; cook, stirring constantly, over medium heat until the mixture is a rich deep brown.
2. ).
3. Add the onion, bell pepper, celery, and garlic.
4. Cook until tender (about 5 minutes).
5. Add the canned tomatoes, tomato paste, bay leaves, Worcestershire, pepper sauce, Italian seasoning, sugar, and wine.
6. Salt and pepper to ttaste.
7. Cover and simmer, stirring occasionally, for 45 to 60 minutes.
8. Add the shrimp.
9. Simmer, uncovered, until shrimp are pink and cooked (it only takes a few minutes, about 5 or 6).
10. Serve over rice.

flour, oil, onion, bell pepper, celery, garlic, tomatoes, tomato paste, bay leaves, worcestershire sauce, hot pepper, italian seasoning, sugar, white wine, salt, fresh shrimp, rice

Taken from www.food.com/recipe/shrimp-creole-455822 (may not work)