ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Shrimp Creole
(From LaBelle Cuisine)

Ingredients

1/4 cup vegetable oil

1/4 cup all-purpose flour

3/4 cup chopped onions

1/2 cup chopped green onions, white and green parts

2 celery ribs, chopped

1/2 cup seeded and chopped red bell pepper (or use 1/4 cup each green and red bell pepper)

1 garlic clove, minced

3 cups chicken broth

1 (15-ounce) can chopped tomatoes, undrained

1 (8-ounce) can tomato sauce

1 (6-ounce) can tomato paste

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon ground hot red (cayenne) pepper

1 bay leaf

2 pounds large (31/35 count per pound) shrimp, peeled and deveined

Yellow Rice (See Steamed Yellow Rice Recipe)

1/4 cup chopped fresh cilantro

Salt and freshly ground black pepper

Directions

In a large, heavey skillet (cast-iron is best), heat the oil over medium heat. Gradually stir in the flour. Cook, stirring almost constantly, until the roux (flour and oil) turns dark brown, about 8 minutes. The roux should smell toasty, but don't let it burn!

Stir in the onions, green onions, celery, bell pepper and garlic. Cook, stirring often, until the vegetables are softened, about 8 minutes. Stir in the chicken broth, tomatoes, with their juices, the tomato sauce, tomato paste, oregano, asil, thyme, ground red pepper, and bay leaf. Bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, for 1 hour.

Stir in the shrimp. Cook until the shrimp are pink and firm, about 5 minutes. Remove the bay leaf. Serve hot, spooned over the Steamed Yellow Rice, sprinkling each serving with cilantro. Season with salt and pepper to taste.