Shrimp Creole

Virginia Jenkins

  • 2 medium onions
  • 2 celery stalks
  • 1 green pepper
  • 3 Tbsp oil
  • 1 Tbsp flour
  • 1 tsp salt
  • 1 tsp chili powder
  • 2 cups tomatoes
  • 1 Tbsp ketchup and 1 cup water
  • 1 1/2 cup cooked shrimp

Cook chopped celery, onions and pepper in hot oil until brown; stir in flour, salt, chili powder, tomatoes, ketchup and water. Cook until slightly thickened, stirring often. Add cooked shrimp.

Serve over hot rice.



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