Ingredients
- 2 garlic (cloves minced)
- 1 bay leaf
- 1 salt and pepper
- 1 pound shrimp shelled (cooked deveined)
- 1/2 cup green pepper (chopped)
- 1/2 cup onion (chopped)
- 3 tablespoons butter
- 1/4 cup celery (minced)
- 1 tablespoon flour
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon sugar
- 1/8 teaspoon thyme (dried)
Cook shrimp. Remove shells. To make creole sauce, saute onion, green pepper, garlic and celery in butter or margarine until limp; add flour and cook and stir until flour is light tan. Add all other ingredients except parsley and rice and cook until sauce is thickened. Taste for salt and pepper and add more ifneeded. Stir in parsley. Serve over hot, freshly cooked rice. Serves 4.
