Shrimp Creole

Directions

1. 1
   Combine oil and flour in heavy pot and cook slowly, stirring often to make a medium brown roux.
2. 2
   This will take 1/2 hour or more, but do not raise temperature, as it will burn easily.
3. 3
   If it develops black specks, it is best not to continue as it looses its consistency if it burns.
4. 4
   When roux is color desired, add onions, celery, bell pepper and garlic and saute until veggies are wilted. Add tomato sauce and diced tomatoes and blend well.
5. 5
   Slowly add shellfish stock and wine, a little at a time, until smooth.
6. 6
   Allow to simmer until thick.
7. 7
   Add more stock, if needed.
8. 8
   Add green onions and parsley about 15 minutes before mixture is done.
9. 9
   Add shrimp and cook just until done.
10. 10
    Salt and pepper to taste.
11. 11
    Serve over hot rice.
12. 12
    Add a drop or two of Tabasco, if desired.