Shrimp Creole


  • 1 1/2 cups chopped onion
  • 1 cup finely chopped celery
  • 2 medium green peppers, finely chopped
  • 1/4 cup butter
  • 2 cloves garlic, minced
  • 1 can tomato sauce
  • 1 cup water
  • 2 tsp. parsley
  • 1 tsp. salt
  • 1/8 tsp. cayenne red pepper
  • 2 crushed bay leaves
  • 16 oz. fresh or frozen cleaned raw shrimp
  • 3 cups hot cooked rice


Cook and stir onion, celery, green pepper and garlic in butter until onion is tender. Remove from heat; stir in tomato sauce, water and seasonings. Simmer uncovered 10 minutes. Add water if needed. Stir in shrimp. Heat to boiling. Cover and cook over medium heat 10-20 minutes or until shrimp are pink and tender. Serve over rice. Serves 6,

By Robin from Washington, IA


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