8 servings

Shrimp Creole


2/3 cup flour
2/3 cup oil
2 cups finely chopped onions
1 cup chopped bell pepper
¾ cup celery
1 – 8 oz. can tomato sauce
2 lb. peeled and deveined shrimp
½ teaspoon black pepper
¾ teaspoon cayenne
¾ cup water
1 ½ tablespoons chopped parsley
1 ½ tablespoons chopped green onion tops



Make a golden brown roux with flour and oil. Add onions, bell pepper, and celery. Cook slowly until wilted, stirring frequently.

Add tomato sauce and cook covered over slow heat for 20 minutes.

Add shrimp, salt, peppers, and water and cook 15 minutes or until shrimp are cooked. Stir in parsley and onion tops. Serve over hot Louisiana rice.