Shrimp Creole
2 1/2 lbs peeled raw Shrimp
1 1/2 tablespoons bacon grease
1 1/2 tablespoons flour
1/2 cup Green Bell Pepper, finely chopped
1/2 cup Celery, finely chopped
1/2 cup White Onion, finely chopped
8 oz can Tomato sauce
16 oz can stewed Tomatoes (save the liquid)
1/4 cup chopped Basil
3 cups steamed Rice
1 clove Garlic, chopped fine
4 teaspoons Maison Louisianne Creole Pepper Sauce
2 tablespoons Worchestershire Sauce
1 teaspoon sugar
2 teaspoons salt
1/4 teaspoon Black Pepper
1/2 teaspoon Maison Louisianne Creole Spices
2 tablespoons chopped Parsley
2/3 cup chopped Green Onions
1 1/2 tablespoons bacon grease
1 1/2 tablespoons flour
1/2 cup Green Bell Pepper, finely chopped
1/2 cup Celery, finely chopped
1/2 cup White Onion, finely chopped
8 oz can Tomato sauce
16 oz can stewed Tomatoes (save the liquid)
1/4 cup chopped Basil
3 cups steamed Rice
1 clove Garlic, chopped fine
4 teaspoons Maison Louisianne Creole Pepper Sauce
2 tablespoons Worchestershire Sauce
1 teaspoon sugar
2 teaspoons salt
1/4 teaspoon Black Pepper
1/2 teaspoon Maison Louisianne Creole Spices
2 tablespoons chopped Parsley
2/3 cup chopped Green Onions
Make a roux: In a large skillet
or pot, heat bacon grease, and add flour, stirring constantly, until
the roux is golden brown.
Sauté the onions, garlic,
bell pepper, celery, cook until tender.
Pour in tomato sauce,
tomatoes, and liquid. Mix well.
Add Maison
Louisianne Creole Pepper Sauce,
Worchestershire Sauce, sugar, salt, black pepper, and Maison
Louisianne Creole Spices.
Simemer for 30 minutes. Stir often.
Add shrimp, green onions,
parsley, and basil.
Cook 20-30 minutes.
Serve over rice
