Shrimp Creole

• 1/3 c. shortening
• 1/4 c. flour
• 1 lb. shrimp (raw), peeled and deveined
• 1 garlic bud, minced
• 1/2 c. minced onion
• 2 Tbsp. minced parsley
• 1 c. water
• 2 tsp. salt
• 2 bay leaves
• 1/2 tsp. cayenne pepper
• 1 (8 oz.) can tomato sauce
• 1/2 tsp. monosodium glutamate
• 1/2 c. chopped bell pepper

1. Melt shortening in heavy Dutch oven over high fire.
2. Add flour and stir until it is light brown.
3. Lower heat; add shrimp and cook 3 minutes or until pink.
4. Add garlic, onion, parsley and bell pepper and cook 2 minutes longer.
5. Raise heat; gradually add water, then remaining ingredients.
6. Bring to a boil, then simmer, covered, for 1 hour.
7. Serve very hot over fluffy rice.
8. Serves 4. Doubles easily.
9. Freezes well.

shortening, flour, shrimp, garlic, onion, parsley, water, salt, bay leaves, cayenne pepper, tomato sauce, monosodium glutamate, bell pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=837099 (may not work)