Cooking Louisiana  -  Shrimp Creole
Shrimp Creole
Martin Wilson's recipe

1/4 cup all purpose flour
1/4 cup bacon grease
1 stick unsalted butter (no margarine)
2 cups diced yellow onion
1 cup chopped green onion
1 cup chopped celery with leaves
1 cup chopped green bell pepper
2 Tsp minced fresh garlic
1 6oz can tomato paste
2 14oz cans diced tomatoes and liquid
1 8oz can tomato sauce
1 can Swanson's Chicken Stock
1 Tbsp salt
1 Tsp black pepper
Louisiana Hot Sauce to taste ( I use Crystal)
3 Bay leaves
2 Tbsp sugar
1 Tbsp Lea & Perrin
1 Tbsp Lemon juice
2-1/2 to 3 pounds peeled raw shrimp
1/2 cup chopped parsley
2 - 3 cups cooked white rice

Make a DARK (chocolate colored) roux with the bacon
grease and flour in a large pot.

In a large skillet sauté the onions, green onions, bell pepper,
celery and garlic in the stick of butter until softened and set a side.

After you have gotten the roux a dark chocolate color turn off heat
and let it cool some. Then add the all the veggies and juices and
butter to the roux and stir well. Add the tomato paste and stir.
Add the tomato sauce and stir. Turn the heat back on to Med low
and simmer just a bit. Add cup of the chicken stock and stir save
the rest. Add all other ingredients but the last three. Simmer this
for about an hour DO NOT LET IT BOIL!

Add Shrimp and simmer 20 -25 minutes.

Turn off heat and let this sit for awhile until it is room temp.
Then Refrigerate overnight. Trust me on this move. It will be
awesome the next day.

Next day reheat slowly. Serve in bowl over rice, add some parsley
to each dish for decor and French bread.