Shrimp Creole

• 4 Tbsp. flour
• 5 Tbsp. shortening
• 1 large onion, chopped
• 6 green onions, chopped
• 1 small clove garlic, chopped
• 1/2 c. chopped celery
• 1/4 c. chopped bell pepper
• 1 (8 oz.) can tomato sauce
• 1 can water
• red and black pepper
• salt
• 1 Tbsp. Worcestershire sauce
• 1 tsp. hot sauce
• 3 lb. raw shrimp, peeled and deveined

1. Add flour to shortening in preheated deep skillet or 5-quart Dutch oven and cook on medium heat until a rich, dark brown, stirring constantly to prevent scorching.
2. Add remaining ingredients, except shrimp, seasoning to taste.
3. Simmer 30 minutes.
4. Add shrimp.
5. Cook, covered, for 15 to 20 minutes.
6. Serve over steamed rice.
7. Makes 6 main dish servings.

flour, shortening, onion, green onions, clove garlic, celery, bell pepper, tomato sauce, water, red, salt, worcestershire sauce, hot sauce, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=449626 (may not work)