Shrimp Creole

• 2 Tbsp. oil
• 2 chopped onions
• 1 chopped bell pepper
• 1 c. chopped celery
• 1 c. chopped shallots
• 2 cloves garlic
• 1/2 c. chopped parsley
• 1 (6 oz.) can tomato paste
• 2 (8 oz.) cans tomato sauce
• 1 c. water
• 2 to 4 lb. shrimp, peeled and deveined
• 1 Tbsp. lemon juice
• 3 tsp. salt
• 1 tsp. pepper
• 1/8 tsp. red pepper
• 3 bay leaves
• 1 tsp. Worcestershire sauce
• 1/4 tsp. thyme
• 1/3 tsp. celery seed
• 1/2 tsp. chervil
• 1/4 tsp. rosemary
• 1/4 tsp. sweet basil
• pinch of sage
• 1/4 c. oil
• 1/4 c. flour

1. In large pan, saute onions, bell pepper, shallots, celery and garlic in oil until tender.
2. In small skillet, make roux of 1/4 cup oil and 1/4 cup flour and brown; add to onion mixture.
3. Add to onion mixture the tomato sauce, tomato paste, water and all seasonings, except parsley and lemon juice.
4. Simmer 45 minutes. Add shrimp, lemon juice and parsley.
5. Simmer 15 to 20 minutes or until shrimp is done.
6. Serve over rice.
7. Serves 10.

oil, onions, bell pepper, celery, shallots, garlic, parsley, tomato paste, tomato sauce, water, shrimp, lemon juice, salt, pepper, red pepper, bay leaves, worcestershire sauce, thyme, celery, chervil, rosemary, sweet basil, sage, oil, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=255621 (may not work)