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This recipe for CREOLE SAUCE, by , is from The Jessup Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terryn Jessup
Added: Tuesday, October 23, 2007


1/4 c. butter
1 c. diced celery
2/3 c. chopped onion
1/2 c. chopped green pepper
1 c. water
1 (6 oz.) can tomato paste
1 tbsp. minced parsley
1/2 tsp. salt
1/4 tsp. Accent
4-5 drops Tabasco
2 cloves garlic, minced

Simmer 2 to 3 hours. Add 2 pounds cooked shrimp and 2 bay leaves. Heat at 350 degrees for 30 minutes. Remove bay leaves. Serve over steamed rice.
Cook shrimp with: 2 lemons 2 whole onions 1 clove garlic 1 tsp. salt 4 c. water 4 tbsp. Creole seasonings 1 tsp. black pepper 2 lbs. shrimp

Cook until shrimp are pink. Drain. Water can be saved (frozen) to use later in Gumbo. Place shrimp in Creole Sauce.




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