New Orleans Shrimp Creole
|Canned tomatoes||16 Ounce (1 Can)|
|Onion||1 , chopped|
|Stalk celery||1 , chopped|
|Bell pepper||1 , chopped|
|Red pepper||1⁄2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Liquid butter buds||2 Tablespoon|
|Skim milk||1 Cup (16 tbs)|
|Lite salt||1⁄4 Teaspoon|
|Black pepper||To Taste|
|Cooked shrimp||2 Cup (32 tbs)|
Combine tomatoes, onion, celery, bell pepper, salt, bay leaf, red pepper, and Worcestershire sauce.
Cook slowly for about 30 minutes or until most of the liquid has evaporated and the vegetables are very soft.
Prepare white sauce by blending liquid Butter Buds with flour and milk very gradually, stirring constantly.
Stir and boil two minutes adding salt and pepper.
Combine vegetable mixture, white sauce, and shrimp.