Shrimp Creole

• 6 Tbsp. oil
• 6 Tbsp. flour
• 2 c. chopped onion
• 1 c. chopped celery
• 1 c. chopped green pepper
• 1 c. green onion
• 3 cloves garlic, minced
• 16 oz. tomato sauce
• 1 (16 oz.) can tomatoes, chopped
• 2 bay leaves
• 1 tsp. black pepper
• 1 tsp. thyme
• 1 tsp. basil
• 2 tsp. salt
• 1/4 tsp. cayenne
• 1 Tbsp. Worcestershire
• 1 c. water
• 3 lb. peeled shrimp

1. Heat oil in a large heavy pot.
2. Stir in flour and make a medium roux.
3. Add onion, celery, green pepper and green onion. Saute until limp.
4. Add garlic, tomato sauce, tomatoes, bay leaves, black pepper, thyme, basil, salt and cayenne.
5. Cook 15 minutes. Add Worcestershire and water and bring to a boil.
6. Add shrimp and simmer about 20 minutes.
7. This dish improves upon resting several hours or overnight.
8. Serve over rice.
9. Serves 6.

oil, flour, onion, celery, green pepper, green onion, garlic, tomato sauce, tomatoes, bay leaves, black pepper, thyme, basil, salt, cayenne, worcestershire, water, peeled shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=366761 (may not work)