Shrimp Creole

• 2 Tbsp. all-purpose flour
• 1 medium onion, chopped
• 1 (16 OZ.) can whole peeled tomatoes, diced
• 1 (8 PZ.) can tomato sauce
• 1/4 c. water
• 1 medium green bell pepper, chopped
• 1 large bay leaf
• 3/4 tsp. oregano, crushed
• 1/8 to 1/4 tsp. cayenne pepper
• 1 lb. fresh shrimp, cooked, shelled and deveined

1. Put flour in dry 1 1/2 quart Dutchoven.
2. Cook over low heat until light brown, stirring frequently. Add onion and diced tomatoes; cook until onions are translucent.
3. Stir in remaining ingredients, except shrimp, mixing well.
4. Cover and simmer 20 to 30 minutes or until green pepper is tender and sauce is bubbly; stir often.
5. Add shrimp.
6. Simmer 2 to 3 minutes or until shrimp are hot; stir once or twice.
7. Do not overcook or shrimp will become tough.
8. Makes 4 servings.

flour, onion, tomatoes, tomato sauce, water, green bell pepper, bay leaf, oregano, cayenne pepper, fresh shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1005184 (may not work)