Shrimp Creole

1/4 cup flour
1/4 cup butter
2 cups onions, chopped
1/2 cup green onions, chopped
2  {garlic cloves}, minced
1 cup green peppers, chopped
1 cup celery, chopped
1 teaspoon thyme
2  bay leaves
3 teaspoons salt
1/2 teaspoon pepper
1 can (6 ounces) tomato paste
1 can (16 ounces) can tomatoes with liquid
8 ounces tomato sauce
1 cup water
4 pounds raw shrimp, peeled
1 teaspoon Tabasco sauce
1/2 cup parsley, chopped
1 tablespoon lemon juice
2 cups cooked rice
In a Dutch oven, make a dark brown roux of flour and butter. Add onions, green onions, garlic, green peppers, celery, thyme, bay leaves, salt, and pepper. Sauté uncovered, over medium heat until onions are transparent and soft, about 30 minutes.

Add tomato paste and sauté 3 minutes. Add tomatoes, tomato sauce, and water and simmer slowly, partly covered for 1 hour, stirring occasionally.

Add shrimp and cook until just done, about 5 minutes. Add Tabasco, parsley and lemon juice.

Stir, cover and remove from heat. Serve over rice.

Ease of Preparation: Moderate

Preparation Time: 20 min

Cook Time: 90 min

Servings: 8

Recipe By: The Museum of New Mexico Foundation

From:  Sante Fe Kitchens
Used with permission of Gibbs Smith

Chef Suggestions
Best when refrigerated overnight. Also freezes well. Heat quickly, without boiling and serve immediately.
Nutrition Facts
As prepared, each serving contains 130 calories, 3g total fat, 110mg cholesterol, 480mg sodium, 9g total carbohydrate and 15g protein.