Seafood: Granny's Shrimp Creole

By JoFClark

Ingredients

• 1 T lard
• 1 T flour
• 2 onions
• 2 cloves of garlic
• 1 large bell pepper
• 2 T parsley, chopped fine
• 1 large can of tomatoes
• 1/2 t red pepper
• Salt
• 2 bay leaves
• 1/3 t celery seeds
• 1/4 t thyme
• 2 pounds raw deveined shrimp
• 2 T Worcestershire sauce
• Rice

Preparation

Step 1

Make a good, rich roux with lard and flour.
Saute onion until slightly brown
Add tomatoes
Season with red pepper, salt, bay leaves, celery seed and thyme.
Add shrimp and cover.
Let all cook slowly for an hour, preferably in a heavy pot with tight top.
30 minutes before serving, add 2 T Worcestershire sauce.
Don't add water, as juice from tomatoes and shrimp are enough.

Serve with rice.