Shrimp Creole

• 1 1/2 to 2 c. chopped celery
• 1 large onion, chopped
• 1 large green pepper, chopped
• 4 Tbsp. bacon drippings
• 1 bay leaf
• 2 (16 oz.) cans stewed tomatoes
• 3 Tbsp. tomato paste
• 1 Tbsp. sugar
• salt and pepper to taste
• 1/8 tsp. curry powder
• Louisiana Creole seasoned salt
• 2 to 3 lb. shrimp, boiled and peeled
• cooked rice

1. Slowly cook celery, onion and green pepper in bacon drippings until light brown (about 15 to 20 minutes).
2. Add bay leaf, tomatoes, tomato paste and sugar. Mix well.
3. Add salt, pepper, curry powder and a generous sprinkle of Louisiana Creole seasoned salt.
4. Cook very slowly for 30 to 45 minutes.
5. Add shrimp and heat thoroughly.
6. Serve over rice.

celery, onion, green pepper, bacon drippings, bay leaf, tomatoes, tomato paste, sugar, salt, curry powder, salt, shrimp, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=876237 (may not work)