Shrimp Creole

• 3 lb. fresh shrimp, shelled and deveined (medium size)
• 3 Tbsp. roux
• 1 c. chopped celery
• 1/2 large onion, chopped
• 5 green onions, chopped
• 1 garlic clove, minced
• 1/2 c. chopped bell pepper
• 4 (8 oz.) cans tomato sauce
• 3 1/2 c. water
• 3 tsp. salt
• 1 Tbsp. Tony's
• 2 bay leaves
• dash of Worcestershire
• 1 tsp. Kitchen Bouquet
• 2 Tbsp. chopped parsley
• 1 small can fancy white crabmeat (optional)

1. Shell and devein shrimp; put aside.
2. Cook chopped celery, onions, garlic and bell pepper until wilted.
3. Add roux.
4. Add tomato sauce and water.
5. Add remainder of seasonings except parsley.
6. Bring to boil, reduce heat and let simmer at least 1 hour.
7. Add shrimp and crabmeat if desired and cook for 15 minutes. Add chopped parsley just before serving.
8. Serve over hot fluffy rice.
9. For more highly seasoned sauce, add a little Tabasco. Serves 8.

fresh shrimp, roux, celery, onion, green onions, garlic, bell pepper, tomato sauce, water, salt, s, bay leaves, worcestershire, kitchen, parsley, white crabmeat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=530643 (may not work)