Shrimp Creole(Serves 10)

• 1/2 c. oil
• 1/2 c. flour
• 2 c. green onions, chopped
• 1/2 c. celery, chopped
• 1 c. onion, chopped
• 1/2 c. green pepper, chopped
• 5 cloves garlic, minced
• 3 Tbsp. parsley, minced
• 1 (1 lb.) can whole tomatoes, drained
• 1 (8 oz.) can tomato sauce
• 1/3 c. dry red wine
• 4 bay leaves
• 2 tsp. salt
• 1 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 1/2 tsp. dried basil
• 1/2 tsp. dried thyme
• 2 c. water
• 2 lb. fresh shrimp, peeled and deveined

1. In heavy 8-quart pan heat oil and gradually add flour, stirring constantly until roux is color of a penny.
2. Remove from heat.
3. Add fresh vegetables and parsley.
4. Stir and return to low heat.
5. Cook, stirring constantly, until vegetables begin to brown. Mix in tomatoes and tomato sauce; add wine and seasonings and mix well.
6. Raise heat and bring to boil.
7. Mix in water.
8. Reduce heat and simmer for 45 minutes. Add shrimp; bring to a boil and simmer 20 minutes.
9. Let stand 10 minutes, covered.
10. Serve over rice.

oil, flour, green onions, celery, onion, green pepper, garlic, parsley, tomatoes, tomato sauce, red wine, bay leaves, salt, black pepper, cayenne pepper, basil, thyme, water, fresh shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=933569 (may not work)