Quick Shrimp Creole

• 1 c. sliced, peeled onions
• 1/2 c. diced celery
• 1 clove garlic, minced
• 3 Tbsp. butter or margarine
• 1 Tbsp. flour
• 1 tsp. salt
• 1 tsp. sugar
• 1 Tbsp. vinegar
• 1 tsp. file
• 1 c. water
• 4 c. boiled white rice
• 2 c. canned tomatoes
• 2 c. cooked or canned peas
• 2 c. cleaned, cooked shrimp

1. In a skillet, cook first 3 ingredients in butter over medium heat until tender (about 10 minutes).
2. Add combined flour, salt, sugar and file mixed with 1/4 cup water.
3. Stir to combine.
4. Add 3/4 cup water.
5. Simmer, uncovered, 15 minutes.
6. Meanwhile, cook rice; keep hot.
7. When onion mixture has cooked 15 minutes, add tomatoes and rest of ingredients (except rice).
8. Heat.

onions, celery, clove garlic, butter, flour, salt, sugar, vinegar, file, water, white rice, tomatoes, peas, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=267840 (may not work)