Creole Shrimp

• 2 Tbsp. butter or margarine
• 2 medium onions, thinly chopped
• 1 bunch green onions, chopped
• 1 medium green pepper, chopped
• 1/2 c. celery, finely chopped
• 1 small clove garlic, minced
• 3 Tbsp. flour
• 1 1/2 c. water
• 3 lb. raw, peeled shrimp
• 1 (8 oz.) can tomato sauce
• 1 bay leaf
• 1/2 tsp. oregano
• 1/2 tsp. chili powder
• pinch of cayenne pepper
• 1 tsp. Creole seasoning (i.e. Tony Chachere)
• 1/2 tsp. sweet basil

1. Melt butter or margarine; add onions, green pepper, celery and garlic.
2. Stir into pot the flour mixture (stir flour and water together), tomato sauce, bay leaf, salt and pepper to taste, oregano, sweet basil, Creole seasoning, cayenne pepper and chili powder.
3. Bring to a boil; reduce heat and simmer 20 minutes.
4. Add shrimp; cook until shrimp are pink.
5. Serve over hot rice.
6. (This dish is delicious, too, if you substitute crawfish for the shrimp.)

butter, onions, green onions, green pepper, celery, clove garlic, flour, water, shrimp, tomato sauce, bay leaf, oregano, chili powder, cayenne pepper, creole seasoning, sweet basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=314557 (may not work)