Shrimp Creole

• 4 Tbsp. flour
• 4 Tbsp. oil or bacon drippings
• 1 1/2 c. chopped onions
• 1 bunch green onions, chopped
• 1 c. chopped celery (including some leaves)
• 1 large green pepper, chopped
• 2 cloves garlic, minced
• 1 (6 oz.) can tomato paste
• 1 (16 oz.) can Italian plum tomatoes (with liquid), chopped
• 1 (8 oz.) can tomato sauce
• 1 c. water
• 1 1/2 tsp. salt or to taste
• 1 tsp. freshly ground black pepper
• 1/2 tsp. cayenne pepper or a dash of Tabasco sauce
• 2 bay leaves
• 2 tsp. Worcestershire sauce
• 1 Tbsp. fresh lemon juice
• 3 to 4 lb. raw shrimp, peeled and deveined
• 1/2 c. fresh parsley
• 3 c. cooked rice

1. Make a dark roux with the oil and flour.
2. Cook this until dark brown. Stir constantly, about 25 or 30 minutes. Add the onions, celery, green pepper and garlic.
3. Cook slowly until vegetables are soft but not brown. Add the tomato sauce, tomatoes, tomato paste, water, salt, pepper, cayenne, Tabasco, bay leaves, Worcestershire sauce and lemon juice. Simmer very slowly for 1 hour, covered. Add shrimp and cook just until done.
4. Add parsley before serving. Serve over rice.

flour, oil, onions, green onions, celery, green pepper, garlic, tomato paste, italian plum tomatoes, tomato sauce, water, salt, freshly ground black pepper, cayenne pepper, bay leaves, worcestershire sauce, lemon juice, shrimp, fresh parsley, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1005530 (may not work)