Shrimp Creole

• 3 lbs shrimp
• 7 tablespoons butter
• 1 clove garlic, minced
• 1 cup chopped celery
• 1 small onion, chopped
• 5 tablespoons flour
• 12 cup chopped green pepper
• 2 (8 ounce) cans tomato sauce
• 1 cup canned tomato, chopped
• 2 cups water
• 2 tablespoons chopped parsley
• 3 teaspoons salt
• 14 teaspoon red pepper
• 12 teaspoon black pepper
• 12 teaspoon Accent seasoning
• 1 bay leaf
• 1 dash Worcestershire sauce
• 1 teaspoon Kitchen Bouquet

1. Saute butter, garlic, onion and celery in large pan.
2. To make the roux add flour to the pan and cook over medium heat bringing to a boil.
3. Stir constantly until golden brown, about two more minutes, taking care not to burn.
4. Add tomato sauce, tomatoes, water and remaining seasonings, except parsley.
5. Bring mixture to a boil.
6. Reduce heat and simmer 1 hour.
7. Add shrimp and cook 15 minutes.
8. Serve over fluffy bed of rice.
9. Add parsley just before serving.
10. For a more highly seasoned sauce add a dash of Tabasco.

shrimp, butter, clove garlic, celery, onion, flour, green pepper, tomato sauce, tomato, water, parsley, salt, red pepper, black pepper, accent seasoning, bay leaf, worcestershire sauce, kitchen

Taken from www.food.com/recipe/shrimp-creole-30796 (may not work)