Shrimp Creole

• 3 to 4 lb. shrimp (can use salad shrimp, frozen)
• 2 large cans stewed tomatoes or puree
• 1/3 c. oil
• 1/3 c. flour
• 1 c. green onion, chopped
• 1/2 c. chopped parsley
• salt and pepper to taste
• Cajun seasoning
• 1 c. green pepper, chopped
• 1 c. white onion, chopped
• 1 tsp. cayenne pepper
• 1 tsp. Tabasco sauce
• cooked rice (on the side, when Creole is ready to serve)

1. Heat oil in large skillet.
2. Add flour, gradually, stirring constantly until dark brown.
3. Add white onion and cook until wilted.
4. Add other veggies and cook until tender on medium heat. Add pureed tomatoes and spices to taste.
5. Simmer 30 to 45 minutes. Add shrimp 20 to 30 minutes more.
6. Serve over warm rice.

shrimp, tomatoes, oil, flour, green onion, parsley, salt, cajun seasoning, green pepper, white onion, cayenne pepper, tabasco sauce, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=961595 (may not work)