Shrimp Creole

Mrs. Helen Jean Rainwater, PM
Farmerville, La. #207 OES Sec.

Saute:

  • 4 Tbsp oleo
  • 4 large chopped onions
  • 2 large chopped bell peppers
  • minced garlic, optional

Cook till almost cooks away. For smaller amount, just till tender.

Add:

  • 1 can tomato paste or tomatoes
  • dash crushed rosemary leaves
  • 1/2 tsp accent
  • 1 Tbsp parsley flakes
  • 1 tsp celery seed or salt
  • 1 – 2 bay leaves (remove before serving)
  • 1 tsp garlic powder (omit if use pods)
  • 1 can okra, optional
  • dash oregano

Stir in well and allow to cook till tomato flavoring almost cooks away. Takes a good bit of time.

Add:

  • 1/2 cut water
  • salt to taste
  • 2 lbs raw jumbo shrimp, cleaned and deveined

Cover and cook till shrimp are tender and serve over hot fluffy rice.

 

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