Shrimp Creole

• 4 to 5 lb. peeled and deveined shrimp
• 1/4 c. bacon drippings
• 1/4 c. flour
• 1 c. finely chopped celery
• 1 c. finely chopped bell peppers
• 2 c. finely chopped white onions
• 1 c. chopped green onions
• 1 stick oleo
• 3 to 4 cloves garlic
• 2 to 3 bay leaves
• 1 small can tomato sauce
• 1 large can chopped tomatoes
• parsley to taste
• salt and pepper to taste
• Tabasco to taste
• Worcestershire sauce to taste

1. Saute celery, pepper, white and green onions in oleo.
2. Make roux with drippings and flour.
3. Pour roux and vegetables in big boiler.
4. Add tomato sauce, tomatoes and seasonings.
5. Cook for 1 1/2 hours.
6. Add shrimp and cook 20 more minutes.
7. Serve over cooked rice.
8. Serves 10 to 12.
9. This is much better if made the day before serving.

shrimp, bacon drippings, flour, celery, bell peppers, white onions, green onions, oleo, garlic, bay leaves, tomato sauce, tomatoes, parsley, salt, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=331401 (may not work)