Shrimp Creole

My Mother-law's recipe for Shrimp Creole

Shrimp Creole




3 Tbls. butter
1/4 cup onion
1/4 cup green pepper
1/2 cup celery
1 Tbls flour
1/2 tsp salt
1 tsp sugar
1/4 tsp Worcestershire sauce
2 cups peeled tomatoes (I use peeled and diced canned tomatoes)
dash of pepper
1 bay leaf
1 1/2 cup cooked shrimp
cooked rice

Melt butter in saucepan. Add green pepper, onion and celery. Saute 5 minutes or until tender. Blend in flour. Gradually add tomatoes. Add salt, pepper, sugar and bay leaf. Simmer gently 30 minutes. Remove bay leaf. Add shrimp and Worcestershire sauce. Heat thoroughly but do not boil. Serve over rice.