"Sandy's Recipe Room"

ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Louisiana Shrimp Creole
(From River Road Recipes II...A Second Helping)

Ingredients

1/4 cup flour

1/4 cup bacon grease

1-1/2 cups chopped onions

1 cup chopped green onions

1 cup chopped celery, with leaves

1 cup chopped bell pepper

2 cloves garlic, minced

One 6-ounce can tomato paste

One 16-ounce can chopped tomatoes with liquid

One 8-ounce can tomato sauce

1 cup water

5 teaspoons salt

1 teaspoon pepper

1/2 teaspoon red pepper, optional

Tabasco sauce to taste

2 to 3 bay leaves

1 teaspoon sugar

1 teaspoon Worcestershire sauce

1 tablespoon lemon juice

4 pounds peeled, deveined, raw shrimp

1/2 cup chopped fresh parsley

2 to 3 cups cooked rice

Directions

In a large, heavy roaster, make a dark brown roux of flour and bacon grease. Add onions, green onions, celery, bell pepper and garlic. Sauté until soft (20 to 30 minutes). Add tomato paste and mix this well with vegetables. Add tomatoes and tomato sauce, water, salt, pepper, red pepper, Tabasco sauce, bay leaves, sugar, Worcestershire sauce and lemon juice. Simmer very slowly for 1 hour, covered, stirring occasionally. Add shrimp and cook until done, 5 to 15 minutes. This should sit awhile. It is much better made the day before. If made the day before, reheat but do not boil. Simmer. Freezes well. Add parsley just before serving. Serve over rice.

Serves 10

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The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable. All proceeds from League fundraising efforts, including from the sale of River Road Recipes II, are returned to the community.