bayou shrimp creole

Main dish
16 servings
1 cup Salad oil
Stalk celery, diced
5 cups Onions, sliced
1 cup Chili sauce
1 teaspoon Curry powder
Lge. bay leaf
2 packs Frozen sliced okra
2 cans Tomatoes (#303)
3 larges Green peppers, sliced
Stalk celery leaves, chopped
1 teaspoon Thyme
  Salt, red & black pepper
½ cup Chopped parsley
5 pounds 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

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