Shrimp Creole as made in New Orleans

Ingredients

• 4 -5 lbs small to medium shrimp
• peeled & deveined
• 3 medium yellow onions
• chopped fine
• 2 stalks celery
• chopped fine
• 2 small bell peppers
• chopped fine
• 6 cloves garlic
• minced
• 12-34 cup fresh curly-leaf parsley
• chopped fine
• 18 cup Crisco
• 1 tablespoon flour or 1 tablespoon Bisquick
• 1 (8 ounce) can Hunts tomato sauce
• 2 (6 ounce) canshunts tomato paste", "1 (15 ounce) canhunts tomato puree
• water
• if needed
• 2 bay leaves
• 1 dash thyme
• 3 fresh hot peppers (such as Thai)
• salt
• hot rice

Instructions

1. Add Crisco to heavy dutch oven.
2. Heat.
3. Add onions, celery and bell peppers.
4. Saute until soft and onions are clear.
5. At this time add flour or Bisquick, and stir into cooked veggies cooking just until cooked through.
6. After a final good stir add tomato sauce, paste, and puree.
7. Stir well to make it all smooth.
8. Now add garlic, parsley, bay leaves, thyme, hot peppers and salt.
9. Cover and cook for about 45 minutes on medium/high fire, stirring often.
10. Then the shrimp can be added and the cover left off so that the juices from the shrimp will cook off and not make the dish too watery.
11. Cook for about 20 minutes and serve over hot rice.