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Bayou Shrimp Creole - 2c

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1 cup salad oil
1 stalk celery; diced
5 cup onions; sliced
1 cup chili sauce
1 teaspoon curry powder
3 large bay leaf
2 pkg frozen sliced okra
2 can (303) tomatoes
3 large green peppers; sliced
1 stalk celery leaves; chopped
1 teaspoon thyme
1/2 cup chopped parsley
5 lb shrimp, cleaned & deveined
  salt; to taste
  black pepper; to taste
  red pepper; to taste

Heat oil in large. frying pan. Add green peppers, celery, celery leaves and
onions. Cook over low heat, stirring until vegetables are slightly
softened. Add remaining ingredients except shrimp. Cover and simmer for 1
hour, stirring occasionally. Refrigerate for 24 hours. Add shrimp 1 hour
before serving; heat thoroughly. Serve over hot cooked rice.

Yield: 16 servings

** Exported from Now You're Cooking! v5.34 **





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