Shrimp Creole

This is another time-consuming recipe but worth the effort.

ingredients

3 to 4 lbs medium-size fresh shrimp, peeled, deveined
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 1/2 cups chopped onion
1 cup chopped celery
3/4 cup chopped green onions
1 large green pepper, chopped
2 cloves garlic minced
1 can(14.5 oz)diced tomatoes, undrained
1 can (8oz) tomato paste
1 can (8oz) tomato sauce
1 cup water
1 1/2 tsp salt
1 tsp pepper
1/2 tsp red pepper, ground
2 bay leaves
1 tbl lemon juice
2 tsp Worcestershire sauce
1 tbl chopped parsley
dash hot pepper sauce
hot cooked rice

directions

Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes. Add onion, celery, green onions, green pepper, and garlic. Cook, stirring often, 15 minutes or more until vegetables are tender. Stir in tomatoes, tomato sauce and paste, the water, salt, black and red pepper, bay leaves, lemon juice, Worcestershire sauce, and hot sauce. Bring to a boil; cover and reduce heat. Simmer for 1 hour, stirring occasionally. Add shrimp and simmer for about 10 minutes more, or until the shrimp turn pink. Remove the bay leaves. Stir in parsley and serve over rice. Serves 8.