Shrimp Creole

• 1 1/2 lb. shrimp, peeled and deveined
• 1 stick butter
• 1/4 c. flour
• 1 c. coarsely ground onion
• 1/2 c. chopped green pepper
• 2 cans (15 oz.) tomatoes
• 1/2 c. chopped celery
• 1 small clove garlic, minced
• 1 tsp. sugar
• dash of cayenne pepper
• 1 tsp. paprika
• 1 small bay leaf
• 4 to 6 drops hot pepper sauce
• 1 (8 oz.) can tomato sauce

1. In large saucepan, melt butter.
2. Add onion, celery and garlic. Cook until tender.
3. Add flour, salt, sugar, cayenne pepper, paprika, bay leaf and liquid hot pepper sauce.
4. Stir until blended and smooth.
5. Add green pepper, tomatoes and tomato sauce.
6. Cook 20 minutes over low heat, stirring occasionally.
7. Add fresh shrimp and cook 10 minutes or until shrimp are pink.
8. Serve on rice. Makes 6 servings.

shrimp, butter, flour, ground onion, green pepper, tomatoes, celery, clove garlic, sugar, cayenne pepper, paprika, bay leaf, pepper sauce, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=970008 (may not work)