SHRIMP CREOLE >From the family collection from the Crawford Estate in Quinlan, Texas in 1982.
1/2 cup chopped onion 1 cup diced celery 4 tablespoons diced green pepper 3 tablespoons salad oil 1 teaspoon salt 2 cups cooked or canned tomatoes 2 cups cooked or canned shrimp 3-1/2 cups boiled rice 1-1/2 tablespoons barbecue sauce Cook onion, celery and green pepper slowly in salad oil until tender. Stir in flour, salt and barbecue sauce. Add tomatoes and simmer uncovered 15 minutes. Add shrimp and heat through then pour over rice. **************Looking for simple solutions to your real-life financial challenges? Check out WalletPop for the latest news and information, tips and calculators. (http://www.walletpop.com/?NCID=emlcntuswall00000001) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
