Creole Shrimp

• 1/3 c. shortening
• 1/4 c. flour
• 1/2 c. chopped onion
• 1/2 c. diced green pepper
• 1/2 c. sliced celery
• 3 Tbsp. minced parsley
• 2 garlic cloves, chopped
• 1 c. water
• 1 (8 oz.) can tomato paste
• 1 large bay leaf
• 1/2 tsp. crushed thyme
• 1/8 tsp. cayenne pepper
• 1 1/2 tsp. salt
• 1 lemon slice
• 1/2 lb. boiled shrimp

1. Heat shortening in a heavy pan and blend in the flour.
2. Cook over medium-high heat until roux is golden brown, stirring constantly.
3. Add vegetables, parsley and cloves.
4. Cook and stir for 2 minutes.
5. Add water, tomato sauce, dry seasoning and lemon. Turn heat low.
6. Cover pan closely and simmer 20 minutes, stirring occasionally.
7. Add shrimp and heat.
8. Serve over rice.
9. Makes 4 servings.

shortening, flour, onion, green pepper, celery, parsley, garlic, water, tomato paste, bay leaf, thyme, cayenne pepper, salt, lemon slice, boiled shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=70198 (may not work)