Shrimp Creole

• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 1 clove garlic, minced
• 3 Tbsp. Crisco
• 1 (16 oz.) can tomatoes
• 1 (8 oz.) can tomato sauce
• 1 1/2 tsp. salt
• 1 Tbsp. sugar
• 3 c. hot cooked rice
• 1/2 c. chopped green peppers
• 12 oz. frozen shrimp, thawed
• 1/2 to 1 tsp. chili powder
• dash of hot pepper sauce
• 2 tsp. cornstarch
• 1 Tbsp. cold water
• 1 Tbsp. Worcestershire sauce
• 1/4 c. chopped parsley

1. In skillet, cook onion, celery and garlic in hot Crisco until tender, but not brown.
2. Add tomatoes, tomato sauce, salt, sugar, Worcestershire sauce, chili powder and hot sauce.
3. Simmer, uncovered, for 45 minutes.
4. Combine cornstarch with water; stir into sauce.
5. Cook and stir until mixture bubbles and thickens. Add shrimp and green pepper.
6. Cover; simmer 5 minutes.
7. Spoon the hot shrimp creole into the center of the parsley rice ring or serve separately.

onion, celery, clove garlic, crisco, tomatoes, tomato sauce, salt, sugar, hot cooked rice, green peppers, frozen shrimp, chili powder, pepper sauce, cornstarch, cold water, worcestershire sauce, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1029630 (may not work)