Mama's Shrimp Creole

Growing up, my Mama and her family didn't have a lot of money. Food like seafood was out of the question. They could go fishing and eat fish, but shrimp were not in the budget. When Mama was in middle school, she made a new friend and went to stay the weekend. She soon found out that the 'well to do' family was catholic and ate shrimp every Friday night. It was a sacrifice that she gladly made! Whenever she could Mama would buy shrimp for us and she loved to make Shrimp Creole. Shrimp was her favorite food!

Shrimp Creole

¼ cup Butter

1 cup Onion, chopped

1 cup Celery, diced

1 Garlic Clove, minced

2 T Flour

1 t Salt

1 t Sugar

Dash Cayenne

1 t Paprika

1 small Bay Leaf

4 drops Tabasco

½ cup Bell Pepper, diced

19 oz can Tomatoes

2 cups Shrimp, Peeled and deveined

     (1 pound fresh or 2 - 7 oz cans)

Melt butter in frying pan. Add onion, celery and garlic; cook slowly until tender but not brown. Add flour and seasoning; stir until blended. Stir in bell pepper and tomatoes. Cook 10 minutes over low heat, stirring occasionally. Add shrimp and cook until shrimp turns pink. Serve over rice.