Seafood Creole

• 2 Tbsp. margarine
• 1/4 c. flour
• 1 c. chicken broth
• 1 (8 oz.) can tomato sauce
• 1/2 c. chopped parsley
• 4 cloves garlic, finely chopped
• 1 tsp. salt
• dash of cayenne pepper
• 1/2 c. chopped green onions
• 1/4 c. chopped green peppers
• 2 whole bay leaves
• 1/2 tsp. thyme
• 1 lemon slice
• 1 lb. fresh shrimp

1. Prepare roux by heating margarine in large skillet and blending in flour over medium heat.
2. Stir constantly until brown, being careful not to scorch.
3. Add chicken broth gradually; cook until thick and smooth.
4. Add remaining ingredients, except shrimp. Cover; simmer 15 minutes.
5. Add shrimp; simmer 10 minutes more until shrimp are done.
6. Serve over rice.

margarine, flour, chicken broth, tomato sauce, parsley, garlic, salt, cayenne pepper, green onions, green peppers, bay leaves, thyme, lemon slice, fresh shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=943 (may not work)