| Okra Shrimp Creole
3 beef bouillon cubes
1 cup of hot water
2 onions, diced
1/2 green pepper, diced
2 cloves garlic, minced
4 teaspoons of Worcestershire sauce
1 bay leaf
1/8 teaspoon of dried basil
1/2 cup of margarine
2 tablespoons of flour
10 ounce package of frozen okra
8 ounce can of tomato sauce
15 ounce can of tomatoes
1 teaspoon of Louisiana hot sauce
1/2 teaspoon of chili powder
1 pound of shrimp, peeled |
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Dissolve bouillon in hot water. Set aside. Sauté vegetables in butter and blend in flour, stirring until smooth. Gradually add bouillon. Add remaining ingredients except shrimp and simmer 35 minutes, covered. Add shrimp and cook 15 minutes longer. DO NOT add salt! Serve over rice. |
