SHRIMP CREOLE  
From Michael and Mary Andrews.(serves 4-6)

¼ LB. BUTTER

2 C. CHOPPED YELLOW ONION

1 C. CHOPPED GREEN PEPPER

1 C. CHOPPED CELERY

2-1/2 TSP. SALT

¾ TSP. CAYENNE PEPPER

2 BAY LEAVES

2-28 OZ. CANS CRUSHED TOMATOES

3 GARLIC CLOVES, CRUSHED

2 T. FLOUR

¼ C. WATER

2-1/2 LBS. MEDIUM SHRIMP

1 T. WORCESTERSHIRE SAUCE

 

 

 

1 TSP. HOT SAUCE

½ C. GREEN ONIONS

2 T. CHOPPED PARLSLEY LEAVES

1 T. WHITE VINEGAR

Melt butter over medium heat. Add onions, bell pepper, celery, 1 tsp. salt and ½ tsp. cayenne.Cook 10 minutes.Add bay leaves, tomatoes, garlic and ½ tsp. salt.Bring to boil and reduce to medium low.Simmer uncovered for 35 minutes.

In small bowl, combine flour and water, add to mixture.

Season shrimp with 1 tsp. salt and ¼ tsp. cayenne.Add to mixture with Worcestershire, vinegar and hot sauce.Cook over medium heat 6 minutes.

Mix in green onions and keep warm over low heat.Serve over rice.