Shrimp Creole

Family and friends love this. It is great for a large group.

1 cup corn oil 1 cup flour 4 lbs shrimp peeled and deveined 2 cups chopped green onion 1 clove garlic 4 Tbsp parsley 1 cup chopped green pepper 1 cup chopped celery 32 ounces tomato sauce 1 can diced tomatoes (Rotel brand if you like it spicy) 1/2 cup white wine 1/2 cup water 3 tsp Worcestershire sauce 1 Tbsp black pepper 1 tsp salt 1 bay leaf 3 tsp hot sauce or 1/2 tsp cayenne pepper (ONLY if you want it spicy) White or Brown rice Brown flour in corn oil on low heat. Stir in shrimp and saute lightly. Continue to saute and add onion, garlic, green pepper and parsley. Stir in remaining ingredients. Cook on medium heat for one hour. Stir occasionally. Do not boil. Serve over white or brown rice.

Note: Sometimes the corn oil and flour will stick to the bottom of the pan so I find it easier to saute in one pan and transfer to a big pot to cook.

Serves 10.

Jeff Balkin