Bayou shrimp creole
16 servings
Ingredients
| Quantity | 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 |
Directions
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