Shrimp Creole

• 2 lb. (36 to 42 count) shrimp, peeled
• 3/4 c. vegetable oil
• 3/4 c. flour
• 1 c. chopped onion
• 1 c. chopped celery
• 1 c. chopped bell pepper
• 1 c. chopped green onions
• 1 Tbsp. diced garlic
• 2 c. tomato sauce
• 1 c. canned tomatoes and juice
• 2 c. Burgundy wine
• 2 c. shellfish stock
• 1 c. chopped parsley

1. Combine oil and flour in heavy pot and cook slowly, stirring often to make a medium brown roux.
2. This will take 1/2 hour or more, but do not raise temperature, as it will burn easily.
3. If it develops black specks, it is best not to continue as it looses its consistency if it burns.
4. When roux is color desired, add onions, celery, bell pepper and garlic and saute until veggies are wilted. Add tomato sauce and diced tomatoes and blend well.
5. Slowly add shellfish stock and wine, a little at a time, until smooth.
6. Allow to simmer until thick.
7. Add more stock, if needed.
8. Add green onions and parsley about 15 minutes before mixture is done.
9. Add shrimp and cook just until done.
10. Salt and pepper to taste.
11. Serve over hot rice.
12. Add a drop or two of Tabasco, if desired.

shrimp, vegetable oil, flour, onion, celery, bell pepper, green onions, garlic, tomato sauce, tomatoes, wine, shellfish stock, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=340222 (may not work)