Shrimp Creole

By Pshirley

Ingredients

• 5 stalks of celery chopped
• 1 1/2 c. onion chopped
• 1 c. chopped bell pepper
• 4 cloves of garlic minced
• 1 16 oz can whole tomatoes and juice
• 4 8 oz cans tomato sauce
• 3 tomato sauce cans of water
• 1 t. paprika
• 1/4 t. thyme
• 1/4 t. cayenne pepper
• 3 bay leaves
• salt to taste
• Roux
• 2 T. flour
• 3 to 4 T bacon dripping
• Other ingredients
• 3 lb medium raw shrimp peeled and deveined
• 1 stick butter

Preparation

Step 1

Melt bacon drippings on low in a small heavy bottom skillet. Add 2 T flour and stir until flour is lightly brown. Watch closely if flour sticks or browns too quickly turn heat down. While flour is browning, melt 2 T of butter on low heat in a heavy bottom 4 qt. dutch oven. Saute selery and bell pepper until limp. Add onions and saute till transparent. Add roux. Smash canned tomotaoes and juice to a pulp stage with potato masher and add to sauce. Add garlic, water and spices. Bring to a light boil stirring frequently. Heat turn down to simmer and add remaining tomato sauce. Simmer till thick. When sauce is thick melt 1 stick butter in a medium skillet. Saute shrimp until firm. Add and simmer till heated through. Serve over rice.