Bayou shrimp creole

Yield: 16 servings

Measure Ingredient
1 cup Salad oil
1 Stalk celery, diced
5 cups Onions, sliced
1 cup Chili sauce
1 teaspoon Curry powder
3 Lge. bay leaf
2 packs Frozen sliced okra
2 cans Tomatoes (#303)
3 larges Green peppers, sliced
1 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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