Shrimp Creole

• 1/2 c. flour
• 1/2 c. cooking oil
• 2 c. chopped onion
• 1 c. chopped celery
• 1/2 c. chopped bell pepper
• 2 garlic cloves, chopped
• 2 (14 1/2 oz.) cans Cajun-style stewed tomatoes with onion, celery and green onions
• 2 (6 oz.) cans tomato sauce
• 6 c. water
• 1/4 tsp. red pepper
• salt and pepper to taste
• 3 tsp. sugar
• 2 lb. peeled shrimp
• 2 Tbsp. chopped parsley
• 2 Tbsp. chopped green onions
• 2 or 3 c. cooked rice

1. Make a roux of flour and oil in heavy pot. When browned to dark caramel color, add onions, celery, bell pepper and garlic. Cook until soft. Add tomatoes and tomato sauce. Cook 5 minutes. Then add 6 cups water. Add seasonings and sugar. Simmer for 1 hour. Add shrimp. Cook another 15 minutes. Add green onion and parsley. Cook 5 more minutes. Serve over rice. Makes 10 servings.

flour, cooking oil, onion, celery, bell pepper, garlic, cajunstyle stewed, tomato sauce, water, red pepper, salt, sugar, peeled shrimp, parsley, green onions, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112730 (may not work)