New Orleans Shrimp Creole

• 1/3 c. oil
• 1/4 c. flour
• 1 c. finely chopped onion
• 1/2 c. finely chopped green onion
• 1/4 c. chopped celery
• 1 c. tomato sauce
• 1 c. water
• 2 lb. cleaned shrimp (fresh or frozen)
• 2 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. red pepper
• 2 Tbsp. minced parsley
• 2 Tbsp. minced green onion tops

1. Make a golden brown roux of fat and flour.
2. Add onion, green pepper and celery.
3. Simmer until soft.
4. Add tomato sauce and water.
5. Cover and simmer over low heat for about 20 minutes.
6. Add shrimp, salt and pepper.
7. Cook slowly until shrimp turns pink. Add parsley, onion tops and additional water, if necessary.
8. Cook 5 to 10 minutes longer.
9. Serve over cooked rice.
10. Serves 6.

oil, flour, onion, green onion, celery, tomato sauce, water, shrimp, salt, black pepper, red pepper, parsley, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=885939 (may not work)