SHRIMP CREOLE

SHRIMP CREOLE

2/3 cup vegetable oil

3/4 cup flour

3 finely chopped onions

6 cloves garlic

1 cup finely chopped celery

1 cup finely chopped bell pepper

2 bay leaves

Juice of one fresh lemon

1 small can tomato paste

3 pounds peeled shrimp

Salt, pepper, Worcestershire, chili powder, and Tabasco to taste

Make a roux with the oil and flour.  Add onions and sauté till soft.  Add all other ingredients except shrimp and enough water or chicken stock to cover them.  Simmer until all the vegetables are tender.  Add the shrimp and simmer until the shrimp turn pink.  Stir occasionally and season to taste.  Serve over rice, garnish with chopped parsley and green onions if desired.  Serves 6-8.