Shrimp Creole

• 1/4 c. cooking oil
• 2 large onions, chopped
• 1 (8 oz.) can tomato sauce
• 1 (6 oz.) can tomato paste
• 1 (16 oz.) can whole tomatoes
• 1/2 (12 oz.) can Ro-Tel tomatoes
• 1 c. chopped celery
• 1/2 c. chopped bell pepper
• 1/4 c. chopped onion tops
• 1/8 c. chopped parsley
• 2 c. water
• 6 c. raw shrimp tails
• salt and pepper to taste

1. In hot oil, brown one onion.
2. Add tomato sauce and cook to a paste.
3. Add tomato paste, whole tomatoes and Ro-Tel tomatoes.
4. Add remaining onion, celery, and bell peppers; mix well.
5. Add onion tops, parsley and water.
6. Cook to a thick sauce, but don't overcook; greens should remain whole.
7. Add shrimp, salt and pepper to taste and cook for approximately 30 minutes.
8. Serve over rice. Yield:
9. 12 servings.

cooking oil, onions, tomato sauce, tomato paste, tomatoes, rotel tomatoes, celery, bell pepper, onion tops, parsley, water, shrimp tails, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=329688 (may not work)