Shrimp Creole 3

4 cups water

2 cups flour

2 cups oil

4 cups onions, chopped

2 cups celery, chopped

1 cup bell peppers, chopped

4 cloves garlic, chopped

2 jalapeno peppers, chopped

1 can Rotel tomatoes

3 large cans whole tomatoes

2 large cans tomato paste

2 tbs sugar

6 tsp salt

1/2 tsp red pepper

1 tsp black pepper

4 tbs parsley, chopped

4 tbs onion tops, chopped

10 lb shrimp

Make a light-colored roux with flour and oil. Add onions, celery, green peppers, garlic and jalapeno peppers. Cook until soft. Add tomatoes and tomato pasta and sugar. Simmer 2 hours, stirring occasionally. Season with salt and pepper. Add 4 cups water. Cook for 1 hour. Add shrimp and cook 20-25 minutes. Thin sauce accordingly. Add parsley and onions before serving. Serve over hot rice.

Yield: 20 servings.

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Cajun Country -- New Iberia, Louisiana