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From Virginia Wiedemann:   "Here is a wonderful recipe -- from a woman who grew up in New Orleans. We've cut down on the fat, changed it to oil from Crisco, and added more veggies, but the taste is still great."

Shrimp Creole

2 Tbsp. canola oil
1/4 c. flour
1 clove garlic, finely chopped
3 large green peppers, cut in 1" squares
1 cup chopped onion
8 oz. can tomato sauce
1 lb. raw shrimp, cleaned & deveined
1/4 tsp. cayenne pepper
2 bay leaves
2 tsp. salt
2 Tbsp. fresh parsley, chopped
8 oz. water

Brown flour in oil, being careful not to burn it.  Lower heat and add shrimp.  Stir until pink.  Remove shrimp.  Add garlic, onion and green peppers.  Stir and cook for 2 minutes.  Add remaining ingredients except shrimp.  Simmer 15 minutes.  Add shrimp back to pan and simmer 5 more minutes.

Serve hot over white rice. Serves 4.

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