BAYOU SHRIMP CREOLE DATED 1959 >From the family collection from the O'Reilly Estate in Fort Worth, Texas.
1 cup salad oil 1 stalk celery diced 5 cups onions sliced 1 cup chili sauce 1 teaspoon curry powder 3 large bay leaves 2 package frozen sliced okra 2 cans tomatoes 3 large green peppers sliced 1 stalk celery leaves chopped 1 teaspoon thyme Salt, red and black pepper to taste 1/2 cup chopped parsley 5 pounds shrimp cleaned and deveined Heat oil in large frying pan. Add green peppers, celery, celery leaves and onions. Cook over low heat stirring until vegetables are slightly 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. **************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 -~----------~----~----~----~------~----~------~--~---
