SHRIMP CREOLE

1/2 c. oil

1/2 c. flour ( see article below for NO-Fail Roux if you do a lot of cooking using a roux)

1 medium onion, chopped

1 medium green pepper, chopped

1/2 c. chopped celery

2 cloves garlic, minced

2 (141/2 oz.) cans tomatoes

1 (8 oz.) can tomato sauce

V4 tsp. dried basil

3 Tbsp. parsley

1 tsp. lemon juice

1 tsp. sugar

1/2 tsp cayenne pepper

1 Tbsp worcestershire sauce

1 bay leaf

1/3 c dry red wine

2 lbs shrimp, cleaned

3/4 chopped green onion

In a 6 quart pot, heat oil and gradually add flour. Cook over low heat, stirring constantly until a medium brown roux is formed. Remove from heat. Add onion, green pepper, celery, and garlic. Saute until tender. Add tomatoes, tomato sauce, season­ings, wine, and clove. Simmer, uncovered, over low heat for 30 minutes, stirring occa­sionally. Add shrimp, parsley, green onion, and bay leaf, simmering for 30 minutes more or until shrimp are done.

NO_ FAIL ROUX Every good cook wants to know the secret of the roux in cooking. Roux is basically brown flour used to thicken the consistency of gravies or in New Orleans just about everything. Most recipes for dishes utilizing a roux tell you to sautee' your vegetables in oil and then add the flour and stir and cook until it is brown enough. One problem with this approach is it takes a lot of time and many people who don't cook a lot end up burning the roux and all the seasonings and then you have to start over. Today you can buy packaged roux mixes at most supermarkets but if you cook a lot that can get expensive. My mother learned how to prepare her flour and make it into a roux so that it was ready anytime she needed some. When I was young, those products that are packaged were not available and she cooked a lot. My mother developed what she called her NO FAIL ROUX and taught it to me. When I am cooking, this allows me to thicken my gumbo or other dish at anytime during the cooking process rather than at the beginning when I am cooking my seasonings and vegetables. I also don't burn my roux and have to throw everything away and start over. So here is the NO FAIL ROUX Preheat your oven to 250 degrees. In a large baking pan, spread 5 ponds of all-purpose flour. This does has to be watched and stirred constantly to prevent burning. The process will take about one hour. Let the flour brown to peanut butter color Place this in a large jar or airtight container. The mixture can be refrigerated or simply left in your pantry and will last indefinitely. After you have prepared your seasonings just add the flour to get the desired consistency and voila your roux is ready. I sometimes thicken my gumbo at the end if I don't like the consistency.