Shrimp Creole

• 1/3 c. fresh drippings or other shortening
• 1/4 c. flour
• 1/2 c. chopped onion plus 2 chopped green onions
• 1/2 c. diced green peppers
• 1/2 c. sliced celery
• 1/4 c. minced fresh parsley
• 4 chopped garlic cloves
• 1 c. water
• 1 (8 oz.) can tomato sauce
• 1 1/2 tsp. salt
• 2 bay leaves
• 1/2 tsp. crushed thyme
• 1/8 tsp. cayenne pepper
• 1 lemon slice
• 2 (4 1/2 oz.) cans shrimp or fresh shrimp, boiled
• 4 c. cooked rice

1. Heat shortening in a heavy pan and blend in the flour.
2. Cook over medium-high heat until roux is golden brown, stirring constantly.
3. Add vegetables and cook and stir 2 minutes.
4. Add water, tomato sauce, dry seasonings and lemon.
5. Turn heat low; cover pan.
6. Watch closely and simmer 20 minutes, stirring occasionally.
7. Add shrimp and heat.
8. Serve over fluffy rice. Yield:
9. 4 servings.

fresh drippings, flour, onion, green peppers, celery, fresh parsley, garlic, water, tomato sauce, salt, bay leaves, thyme, cayenne pepper, lemon slice, shrimp, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=615828 (may not work)