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Louisiana Shrimp Creole

1 or more sticks butter or margarine
8 tablespoons of flour
1 cup of chopped parsley
1 dozen green onions, chopped
1 green pepper, chopped
8-9 cloves garlic, chopped
4 pounds or more shrimp
1/2 stalk celery, chopped
2 medium onions, chopped
6 cups of water
3 cans tomato paste
1 teaspoon of sugar
2 tablespoons of salt
1 teaspoon of pepper, black
1/2 teaspoon of red pepper
2 tablespoons of Worcestershire sauce
1 teaspoon of Tabasco sauce
1 teaspoon of vinegar

Cook butter and flour until browned; add vegetables. Sauté 10-15 minutes. Add water and remaining ingredients except vinegar and shrimp. Simmer 30 minutes. Add vinegar and simmer 1 hour and 30 minutes. Add shrimp and bring to a boil and simmer 20 minutes. Serve over hot rice.

  

 

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