Shrimp Creole

• 3 Tbsp. butter
• 1 c. chopped onions
• 2 cloves garlic, minced fine
• 1 c. chopped green peppers
• 1 (16.12 oz.) can whole tomatoes
• 4 tsp. salt
• 1/4 tsp. pepper
• dash of Tabasco sauce and cayenne pepper
• 4 bay leaves
• 3 c. boiled hot rice
• 1 to 2 lb. boiled shrimp
• 1 1/2 lb. medium or large shrimp
• 1/2 lb. sausage (German, Polish, venison)
• 6 small new potatoes (size of hens egg)
• 4 mini ears corn
• 1/2 c. ketchup
• horseradish sauce (not creamed)
• 2 tsp. "shrimp boil liquid"

1. In a 6 to 8-quart pot, start 3 quarts of water with 2 teaspoons shrimp boil liquid to boiling.
2. Add sausage and cook 5 minutes, boiling.
3. Add potatoes and cook 5 minutes, boiling.
4. Add corn and cook 3 minutes, boiling.
5. Add shrimp and cook at low boil for 4 minutes.
6. Dump into strainer, then onto a big sheet of freezer paper and everyone dig in.

butter, onions, garlic, green peppers, tomatoes, salt, pepper, tabasco sauce, bay leaves, rice, shrimp, shrimp, sausage, potatoes, corn, ketchup, horseradish sauce, shrimp boil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=572162 (may not work)