Weldon'S Shrimp Creole

• 1 large onion, diced
• 1 c. diced celery (more if you like)
• 1 large green pepper, diced
• 1 stick margarine
• 2 small cans tomato sauce
• 1 large can tomato paste
• 2 c. water
• 1 Tbsp. Worcestershire sauce
• 1 dash Tabasco sauce
• 1 Tbsp. lemon juice
• 1 Tbsp. sugar
• 1/8 tsp. thyme
• 4 bay leaves
• salt, pepper and garlic powder to taste
• 1 bag crab boil (optional)
• 6 to 7 lb. frozen shrimp (fresh are good, too)
• 3 to 4 c. cooked white rice

1. Saute the first 4 ingredients, then add the next 10 ingredients. Cook on low for 7 hours. You can put the crab boil in for extra "heat" and let it stay in 15 to 20 minutes. Add 6 to 7 pounds fresh or frozen shrimp. Continue simmering until the shrimp is done; remove bay leaves and shrimp boil and serve over rice.

onion, celery, green pepper, margarine, tomato sauce, tomato paste, water, worcestershire sauce, tabasco sauce, lemon juice, sugar, thyme, bay leaves, salt, crab boil, frozen shrimp, white rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69428 (may not work)