Shrimp Creole Recipe | Cook the Book

Ingredients (23)

• 1/4 cup bacon drippings
• 1/4 cup all-purpose flour
• 1 1/2 cups chopped onions (about 1 large)
• 1 cup chopped shallots (about 4)
• 1 cup chopped celery (about 2 stalks)
• 1 cup chopped bell pepper (about 2)
• 4 cloves garlic, finely chopped
• 1 16-ounce can crushed tomatoes
• 1 8-ounce can tomato sauce
• 1 6-ounce can tomato paste
• 3 bay leaves
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon fresh thyme leaves
• 2 cups dry red or Burgundy wine
• 1 cup water or shrimp stock
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• Tabasco sauce
• 4 pounds large shrimp, peeled and deveined
• 1/2 cup freshly chopped parsley
• Cooked rice, for serving