Shrimp Creole

• 1/4 green pepper
• 1 c. minced onion
• 1/2 c. chopped celery
• 3 Tbsp. butter or margarine
• 1 1/3 c. canned tomatoes
• 1 tsp. salt (optional)
• dash of pepper
• 1 Tbsp. flour
• 1 tsp. sugar
• 1 bay leaf
• 1 Tbsp. parsley
• 1 Tbsp. Worcestershire sauce
• fresh cooked shrimp
• cooked rice
• 1 c. Ro-Tel Italian tomatoes

1. Melt butter in saucepan.
2. Add green peppers, onions and celery and saute 5 minutes.
3. Stir in flour and cook until bubbly. Add canned tomatoes and Ro-Tel tomatoes.
4. Add salt, pepper, sugar, bay leaf and parsley.
5. Bring to boil, simmer for 30 minutes. Remove bay leaf and add Worcestershire sauce and shrimp.
6. Heat until shrimp are hot.
7. Serve over cooked rice.

green pepper, onion, celery, butter, tomatoes, salt, pepper, flour, sugar, bay leaf, parsley, worcestershire sauce, fresh cooked shrimp, rice, rotel italian tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142925 (may not work)