Shrimp Creole
1/4 cup butter or margarine
2 medium onions, diced
1 cup diced celery
1/2 lb fresh mushrooms, sliced
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/2 teaspoon chili powder
2 bay leaves
1/4 teaspoon thyme
2 drops hot sauce
1 (15 oz) can tomatoes
1 cup shredded green pepper
1 lb cooked shrimp
In a large, deep skillet, melt butter, add onions, celery, garlic and mushrooms. Saute until tender. Blend in flour and seasonings. Add tomatoes, cover and simmer for about 10 minutes. Add green peppers and shrimp and heat. Serve hot over cooked rice.
Makes 8-10 servings
