Shrimp Creole

• 3 lb. fresh shrimp
• 2 cans tomatoes, chopped in blender about 2 seconds
• 1 large onion, chopped
• 1 c. green pepper, chopped
• 8 oz. ketchup
• 2 Tbsp. Worcestershire sauce
• 2 Tbsp. chili powder
• 1/2 c. sugar
• 1 clove garlic, minced
• 2 Tbsp. flour
• 1 1/2 c. sliced linked sausage (precooked)
• 1 tsp. celery salt
• 2 dashes hot sauce
• 3 Tbsp. butter
• salt and pepper to taste
• lemon juice

1. Shell raw shrimp; devein.
2. Sprinkle shrimp with lemon juice and Worcestershire sauce.
3. Add 1 teaspoon salt; set aside.
4. Melt butter in large skillet; add onion, green pepper and garlic. Saute over low heat, about 5 minutes or until tender.
5. Blend flour, celery salt, salt, pepper, chili powder and Tabasco sauce and combine tomatoes and ketchup.
6. Heat 15 to 20 minutes.
7. Add sausage and cook for 10 minutes.
8. Add shrimp and cook until lightly pink.
9. Serve over rice.

fresh shrimp, tomatoes, onion, green pepper, ketchup, worcestershire sauce, chili powder, sugar, clove garlic, flour, sausage, celery salt, hot sauce, butter, salt, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=540415 (may not work)