Shrimp Creole

• 3 lb. peeled shrimp
• 4 Tbsp. butter
• 1 Tbsp. oil
• 6 Tbsp. flour
• 1 (14 to 16 oz.) can tomato sauce
• 1 c. finely chopped onions
• 3 ribs celery
• 1/2 c. finely chopped bell pepper
• 1 tsp. sugar
• 3 cloves garlic, minced
• 1/2 tsp. thyme
• 3 bay leaves
• 1 tsp. chili powder
• 1/4 tsp. cayenne pepper
• 1/4 tsp. black pepper
• 6 shallots, chopped
• 2 Tbsp. minced parsley
• 3 c. hot water
• 2 thin lemon slices
• salt to tate

1. Saute the shrimp in a large skillet in the butter and oil for about 6 to 8 minutes.
2. Remove shrimp from pan and add flour on low heat.
3. Stir flour-butter mixture until lightly browned, then add onions, bell pepper and celery.
4. Saute until vegetables are tender.
5. Add tomato saue, water, thyme, bay leaves, chili powder, sugar, garlic, salt, lemon slices and both peppers.
6. Stir well, cover pot and let simmer for about 15 minutes.
7. Remove from heat. Add shallots, parsley and put shrimp back in.
8. Let it set for at least another 10 to 15 minutes.
9. Serve over hot rice.

peeled shrimp, butter, oil, flour, tomato sauce, onions, celery, bell pepper, sugar, garlic, thyme, bay leaves, chili powder, cayenne pepper, black pepper, shallots, parsley, water, lemon slices, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=376600 (may not work)