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Shrimp Creole #2
1/4-cup vegetable oil
1/4-cup all-purpose flour
1-cup hot water
1-lb shelled & de-veined shrimp
1-8oz can tomato sauce
1/2-cup chopped green onions
1/2-cup chopped parsley
1/4-cup chopped red bell pepper
4-cloves garlic, finely chopped
2-bay leaves
1 1/2-tsp salt
1/2-tsp thyme
pinch of cayenne pepper
1-slice of lemon, seeded
2 to 3-cups cooked hot rice
Shrimp Creole #2

Heat oil over medium heat in a large skillet
Blend in flour, stirring occasionally until browned, be careful not to over do it
Add water gradually and cook until thickened and smooth
Add remaining ingredients except rice; cover and simmer for 12 minutes
Remove bay leaf and lemon slice
Serve over rice