Introduction/Recipe story here

Edna getting ready to go to a party in New Orleans.

2 1/2 lbs. shrimp, cleaned, deveined, and peeled

4 tablespoons bacon grease

1/3 cup flour

1 15 oz. can tomato sauce

3/4 cup onions, chopped

1/2 cup bell pepper, chopped

1/2 cup celery, chopped

1 clove minced garlic

1/2 teaspoon thyme

1 bay leaf

2 tablespoons parsley

2 teaspoons sugar

Salt and pepper to taste

Sauté shrimp in bacon fat in a large skillet for 5 minutes. Remove from pan. Add flour, brown lightly. (If fat has juice in it after shrimp, brown flour in a different pa with grease.) Add vegetables and seasonings and sauté. Add tomato sauce. Stir well and simmer for 20 minutes. Add shrimp, cook until tender. Add parsley, before serving. Serve over rice.

Main Courses, 2019