Shrimp Creole on Rice
4 tablespoons bacon drippings
1 large onion, chopped
1 clove garlic, minced
1 green pepper, chopped
1 bay leaf, chopped
4 tablespoons parsley, chopped
4 celery stalks, chopped
½ teaspoon thyme
2 teaspoons salt
¼ teaspoon pepper
1 number 2 can tomatoes
½ can tomato paste
2 tablespoons flour
2 tablespoons water
4 pounds raw shrimp
➔Melt drippings in skillet. Add other ingredients, cook 10 minutes.
To hasten thickening, blend flour with water; add to gravy.
Gravy should be well-cooked and fairly thick. Remove shells and intestines.
Add to gravy; cook until tender, about 20 minutes. Serve over steamed rice.
5 servings.
Dorothy Johnson Woodard, Fort Worth, Texas. - A Taste of Texas ©1968