Shrimp Creole

• 2 Tbsp. flour
• 1/2 c. Worcestershire sauce
• 1 c. water
• 1 medium onion, chopped
• 1 green pepper, seeded and chopped
• 1 c. sliced, fresh mushrooms
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. garlic salt
• 1/2 tsp. pepper
• 1/4 tsp. oregano
• 1/4 tsp. cayenne
• 1 (15 oz.) can tomato sauce
• 1 (15 oz.) can tomatoes
• 1 (10 3/4 oz.) can cream of mushroom soup
• 2 lb. shrimp, shelled and deveined
• hot, cooked rice

1. Combine flour and Worcestershire sauce in Dutch oven; add water.
2. Cook and stir until thickened over medium flame.
3. Add onion, green pepper, mushrooms, seasonings, tomato sauce, tomatoes and soup.
4. Simmer 30 minutes.
5. Add shrimp.
6. Cook until done, approximately 5 minutes.
7. Serve immediately over hot rice.
8. Makes 6 servings.

flour, worcestershire sauce, water, onion, green pepper, mushrooms, sugar, salt, garlic salt, pepper, oregano, cayenne, tomato sauce, tomatoes, cream of mushroom soup, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1012253 (may not work)