Shrimp Creole With Rice

• 1 1/2 c. chopped onions
• 2 1/4 c. chopped celery
• 2 1/4 c. chopped green peppers
• 3 Tbsp. salad oil or shortening
• 50 oz. rice (ten 5 oz. pkg. quick cooking)
• 3 1/2 lb. peeled cooked shrimp
• 3 1/4 qt. tomato juice
• 1 1/2 c. tomato paste
• 2 Tbsp. lite salt
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1/2 tsp. pepper
• 1/4 tsp. cayenne pepper
• 3 Tbsp. lemon juice or vinegar

1. Saute first 3 ingredients in the oil or shortening.
2. Combine next 8 ingredients.
3. Add to first ingredients and bring to a boil. Reduce heat and simmer 1/2 hour.
4. Add shrimp an continue cooking until mixture is heated through.
5. Cook rice according to directions on package.
6. Serve hot shrimp creole over rice.
7. Makes 50 servings.

onions, celery, green peppers, salad oil, rice, shrimp, tomato juice, tomato paste, lite salt, cinnamon, nutmeg, pepper, cayenne pepper, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1063313 (may not work)