Shrimp Creole

• 1/2 c. butter
• 1/2 c. chopped celery
• 1/2 c. chopped onion
• 1/3 c. chopped bell pepper
• 3 Tbsp. flour
• 1 (16 oz.) can tomatoes
• 1 bay leaf
• 2 small cans tomato sauce
• 1/2 tsp. pepper
• 4 oz. seafood sauce
• 2 oz. distilled vinegar
• 1 Tbsp. Worcestershire sauce
• 1 clove garlic
• 2 to 3 drops Tabasco sauce
• 3/4 to 1 lb. canned shrimp, drained
• 1 tsp. sugar or 4 oz. sweet and sour sauce (optional)

1. Heat butter and cook onion, celery and bell pepper over medium heat until onion is transparent and vegetables are tender.
2. Blend in flour.
3. Cook mixture until bubbly.
4. Stir in remaining ingredients except shrimp.
5. Simmer sauce, covered, for 30 minutes. Remove bay leaf; stir in shrimp and cook over simmering heat or steam until hot.
6. Serve over rice.

butter, celery, onion, bell pepper, flour, tomatoes, bay leaf, tomato sauce, pepper, seafood sauce, distilled vinegar, worcestershire sauce, clove garlic, tabasco sauce, shrimp, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=568735 (may not work)