Shrimp Creole

• 1/4 c. flour
• 1/2 c. canola or peanut oil
• 1 1/2 c. chopped onions
• 1/2 c. chopped green onions
• 1/2 c. chopped celery
• 1 c. chopped bell peppers
• 3 cloves garlic, minced
• 1 (6 oz.) can tomato paste
• 1 (16 oz.) can chopped tomatoes
• 1 (8 oz.) can tomato sauce
• 1 tsp. cayenne pepper
• 5 drops Tabasco
• 2 bay leaves
• 1 tsp. sugar
• 1 tsp. Worcestershire
• 1 Tbsp. lemon juice
• 4 lb. peeled raw shrimp
• salt to taste
• 1/4 c. chopped fresh parsley

1. In a heavy roaster, brown flour in oil to make a dark roux. Add onions, green onions, celery, bell pepper and garlic.
2. Saute until limp.
3. Add tomato paste and mix well.
4. Add tomatoes with liquid, tomato sauce, cayenne, Tabasco, bay leaf, sugar, Worcestershire and lemon juice; simmer 1 hour.
5. Add shrimp and cook until done, about 10 minutes.
6. Adjust salt and pepper to taste.
7. Serve over rice.
8. Sprinkle with parsley.
9. This tastes best if prepared the day before.

flour, peanut oil, onions, green onions, celery, bell peppers, garlic, tomato paste, tomatoes, tomato sauce, cayenne pepper, bay leaves, sugar, worcestershire, lemon juice, shrimp, salt, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=432557 (may not work)