Shrimp Creole (Bayou Style)

• 1 large bell pepper, chopped
• 1 large onion, chopped
• 4 sticks celery, chopped
• 1 c. fresh sliced mushrooms
• 1/2 stick margarine
• 2 heaping Tbsp. flour
• 1 (8 oz.) can tomato sauce
• 1 lb. uncooked, peeled shrimp (medium or small size)
• 2 tsp. soy sauce
• 2 tsp. lemon juice
• 2 bay leaves
• 1 clove garlic, crushed
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 3 Tbsp. sherry
• dash of Tabasco sauce (optional)
• 3 Tbsp. dried parsley flakes
• 2/3 c. fresh green onions (including tops), chopped
• 1 tsp. gumbo file

1. Saute bell pepper, onion, celery and mushrooms in margarine until barely tender, stirring often.
2. Stir in flour, then tomato sauce.
3. This will produce a very thick mixture.
4. Slowly add water, while stirring until mixture thins to desired consistency.
5. (Be careful not to get it too soupy.)
6. Stir in shrimp, lemon juice, soy sauce, bay leaves, garlic, salt, black pepper, sherry and parsley flakes.
7. If you want your creole hot, use the Tabasco sauce.
8. (Be careful; it only takes a few drops.)
9. Cover and simmer over low heat for 10 minutes, stirring occasionally.
10. Add green onions; replace cover and simmer 10 more minutes.
11. Remove from heat and stir in file.
12. Serve over hot rice.
13. Makes 10 to 12 servings. Magnifique!

bell pepper, onion, celery, mushrooms, margarine, flour, tomato sauce, shrimp, soy sauce, lemon juice, bay leaves, clove garlic, salt, black pepper, sherry, tabasco sauce, parsley flakes, fresh green onions, gumbo file

Taken from www.cookbooks.com/Recipe-Details.aspx?id=361151 (may not work)