Shrimp Creole

Allene Pike

This recipe came from my cousin. He worked in New Orleans and lived in a hotel for several years.  This recipe is from the hotel's chef. It is mild enough I like it. Serve over rice with tossed greens, blue cheese dressing and baguette bread.  It is wonderful! Serves 4.

Saute together for at least 10 minutes:
1/2 stick butter
1 green pepper, chopped
1 onion, chopped
1 cup chopped celery

Add gradually while stirring:
1 large can tomatoes
1 small can tomato sauce

Bring to a boil and add:
1 Tbsp. salt
1/4 tsp. black pepper
1 Tbsp. brown sugar
2 bay leaves
4 whole cloves

Boil for 10 minutes or keep until ready, then add:
1 Tbsp. Worcestershire sauce
1/8 tsp. Tabasco sauce
1 tsp. lemon juice
1/3 cup white wine (Chablis) or cooking wine
2 lbs. cooked shrimp

Ladle over rice