Bayou Shrimp Creole
- 1 c Salad oil
- 1 Stalk celery, diced
- 5 c Onions, sliced
- 1 c Chili sauce
- 1 ts Curry powder
- 3 Lge. bay leaf
- 2 pk Frozen sliced okra
- 2 cn Tomatoes (#303)
- 3 lg Green peppers, sliced
- 1 Stalk celery leaves, chopped
- 1 ts Thyme
- Salt, red & black pepper
- 1/2 c Chopped parsley
- 5 lb Shrimp, cleaned & deveined
Heat oil in lge. frying pan. Add green peppers, celery, celery leaves
and onions. Cook over low heat, stirring until vegetables are eslightly
softened. Add remaining ingredients except shrimp. Cover and simmer for 1
hour, stirring occasionally. Refrigerate for 24 hours. Add shrimp 1 hour
before serving; heat thoroughly. Serve over hot cooked rice. Courtesy
Telephone Pioneers BillSpalding *P CRBR 38 A
and onions. Cook over low heat, stirring until vegetables are eslightly
softened. Add remaining ingredients except shrimp. Cover and simmer for 1
hour, stirring occasionally. Refrigerate for 24 hours. Add shrimp 1 hour
before serving; heat thoroughly. Serve over hot cooked rice. Courtesy
Telephone Pioneers BillSpalding *P CRBR 38 A
