Shrimp Creole

Name: Shrimp Creole
Ingredients: 1/4 c. flour; 1/4 c. bacon grease; 1 1/2 c. chopped onions; 1 c. chopped celery; 1 c. chopped bell pepper; 2 cloves minced garlic; 6 oz. can tomato paste; 16 oz. can chopped tomatoes; 8 oz. can tomato sauce; 1 c. water; 1 tsp. Worcestershire sauce; 2 to 3 c. cooked rice; 5 tsp. salt; 1 tsp. pepper; 1/2 tsp. red pepper; Tabasco sauce to taste; 2 to 3 bay leaves; 1 tsp. sugar; 1 Tbsp. lemon juice; 4 lb. peeled raw shrimp; 1/2 c. chopped parsley

21 ingredients

5 steps

Ingredients

1/4 c. flour
1/4 c. bacon grease
1 1/2 c. chopped onions
1 c. chopped celery
1 c. chopped bell pepper
2 cloves minced garlic
6 oz. can tomato paste
16 oz. can chopped tomatoes
8 oz. can tomato sauce
1 c. water
1 tsp. Worcestershire sauce
2 to 3 c. cooked rice
5 tsp. salt
1 tsp. pepper
1/2 tsp. red pepper
Tabasco sauce to taste
2 to 3 bay leaves
1 tsp. sugar
1 Tbsp. lemon juice
4 lb. peeled raw shrimp
1/2 c. chopped parsley

Directions

1

Make a dark brown roux of flour and grease in a heavy pot. Add vegetables and garlic; saute until soft.
2

Add tomato paste; mix well.
3

Add remaining ingredients, except shrimp, parsley and rice.
4

Simmer slowly for one hour, covered, stirring occasionally. Add shrimp; cook until done (5 to 15 minutes).
5

Garnish with parsley and serve over rice.