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Shimp Creole

4 Tbsp. flour
5 Tbsp. shortening
1 large onion, chopped
6 green onions, chopped
1 small clove garlic, chopped
1/2 cup chopped celery
1/4 cup chopped bell pepper
1 can (8 oz.) tomato sauce
1 can water
red and black pepper
1 Tbsp. Worcestershire sauce
1 tsp. hot sauce
3 lb. raw Shrimp, peeled and deveined

Add flour to shortening in preheated deep skillet or 5 quart Dutch oven and cook on medium heat until a rich, dark brown, stirring constantly to prevent scorching. Add remaining ingredients, except Shrimp, seasoning to taste. Simmer 30 minutes. Add Shrimp. Cool, covered for 15 to 20 minutes. Serve over steamed rice.

Makes 6 servings

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