Shrimp Creole

• 1/4 c. flour
• 1/4 c. oil
• 2 c. chopped onion
• 1/2 c. chopped onion tops
• 2 buds garlic, minced
• 1 c. chopped green pepper
• 1 c. chopped celery and leaves
• 2 bay leaves
• 3 tsp. salt
• 1/2 tsp. pepper
• 6 oz. tomato paste
• 1 (16 oz.) can tomatoes
• 1 c. water
• 5 lb. raw shrimp, peeled and deveined
• dash of Tabasco
• 1/2 c. chopped celery
• juice of 1/2 lemon

1. In Dutch oven or large, heavy pot, make a roux of flour and oil.
2. Add onion, green pepper, celery, bay leaves, salt and pepper.
3. Saute, uncovered, over medium heat until onion is transparent and soft.
4. Add tomato paste and saute 3 minutes.
5. Add tomatoes, tomato sauce and water.
6. Simmer 45 minutes to 1 hour, stirring occasionally.

flour, oil, onion, onion tops, buds garlic, green pepper, celery, bay leaves, salt, pepper, tomato paste, tomatoes, water, shrimp, celery, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=981809 (may not work)