Shrimp Creole

• 2 1/2 lb. cleaned, deveined shrimp
• 1 (14 oz.) can tomato sauce with tidbits of tomatoes
• 1/2 c. chopped celery
• 1/2 tsp. thyme
• 2 Tbsp. chopped parsley
• 1 3/4 c. hot water
• 4 Tbsp. fat
• 1/3 c. flour
• 3/4 c. chopped onion
• 1/2 c. chopped bell pepper
• 1 clove minced garlic
• 1 bay leaf
• 2 tsp. sugar
• salt and pepper

1. Saute shrimp in fat in a large skillet for 5 minutes or until pink.
2. Remove from pan; add flour and brown lightly.
3. Add chopped seasonings and saute.
4. Add tomato sauce, water, thyme, bay leaf, sugar, garlic, salt and pepper.
5. Stir well and simmer in covered pan for 20 minutes, stirring constantly.
6. Add shrimp and cook until tender.
7. Add parsley just before serving.
8. Serve over hot rice.

shrimp, tomato sauce, celery, thyme, parsley, water, fat, flour, onion, bell pepper, garlic, bay leaf, sugar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=786368 (may not work)