Shrimp Creole

• 1/4 c. flour
• 1/4 c. bacon grease
• 1 1/2 c. chopped onions
• 1 c. chopped green onions
• 1 c. chopped celery with leaves
• 1 c. chopped bell pepper
• 2 cloves garlic, minced
• 1 (6 oz.) can tomato paste
• 1 (16 oz.) can chopped tomatoes with liquid
• 1 (8 oz.) can tomato sauce
• 1 c. water
• 5 tsp. salt
• 1 tsp. pepper
• 1/2 tsp. red pepper (optional)
• Tabasco sauce to taste
• 2 to 3 bay leaves
• 1 tsp. sugar
• 1 tsp. Worcestershire sauce
• 1 Tbsp. lemon juice
• 4 lb. peeled, raw shrimp
• 1/2 c. chopped parsley
• 2 to 3 c. cooked rice

1. Make a dark brown roux of flour and bacon grease in a large, heavy pot.
2. Add onions, green onions, celery, bell pepper and garlic and saute until soft.
3. Add tomato paste and mix this well with vegetables.
4. Add all other ingredients except last 3.
5. Simmer slowly for 1 hour, covered, stirring occasionally.
6. Add shrimp and cook until done, 5 to 15 minutes.
7. This should set awhile and is much better made the day before and reheated, but not boiled. Freezes well.
8. Add parsley just before serving.
9. Serve over rice. Serves 10.

flour, bacon grease, onions, green onions, celery, bell pepper, garlic, tomato paste, tomatoes, tomato sauce, water, salt, pepper, red pepper, tabasco sauce, bay leaves, sugar, worcestershire sauce, lemon juice, shrimp, parsley, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=682485 (may not work)