Shrimp Creole

• 1/3 c. corn oil
• 1 1/2 c. chopped onions
• 1 c. chopped celery
• 1 large green chopped pepper
• 3 or 4 garlic buttons
• 1/4 tsp. dry mustard
• 1 tsp. salt
• 1 tsp. black pepper
• 1/4 tsp. chili powder
• 4 tsp. Worcestershire
• 2 tsp. sugar
• dash of red pepper
• 1/2 tsp. cornstarch
• 1 (No. 303) can tomatoes
• 2 cans tomato sauce
• 3 or 4 lb. shrimp

1. Simmer onions, pepper, celery and garlic in corn oil until soft.
2. Add seasonings; stir and mix well.
3. Add tomatoes and tomato sauce.
4. Cook on medium heat for 30 minutes.
5. Add cornstarch to thicken.
6. Add shrimp; cook 15 minutes.
7. Let set 1 hour before serving.
8. Serve over cooked rice.

corn oil, onions, celery, green chopped pepper, garlic, dry mustard, salt, black pepper, chili powder, worcestershire, sugar, red pepper, cornstarch, tomatoes, tomato sauce, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=760859 (may not work)