Shrimp Creole - cooking recipe

Ingredients

1/4 c. butter or margarine
1 large onion, chopped
1/2 c. minced pepper (green)
1 minced clove garlic or 1 tsp. garlic powder
1 tsp. salt
dash of pepper
1/8 tsp. rosemary
1/8 tsp. paprika
2 c. cooked or canned tomatoes
1 lb. cooked, cleaned shrimp (1 1/3 c.)
2 to 3 c. hot cooked rice

Preparation

Place a 4 to 5 pound stewing hen in kettle with enough water to cover and cook gently until tender.
Add more water if necessary.
Let cool in broth.
Remove meat from bone and cut in bite-size pieces.
Place cut chicken in bottom of 8 1/2 x 13-inch baking pan.
Cover the chicken with gravy made by thickening the broth with flour.
This will take about 2 cups gravy.
Cut up about 3/4 loaf of bread into cubes and make a dressing, seasoning with salt and pepper using onion and celery according to taste. Moisten with chicken broth, according to whether you want wet or dry dressing.
Place the dressing on top of chicken and gravy and bake in a moderately hot oven until the gravy is bubbling and the dressing is slightly browned.
This will take about 30 minutes. This dish can be prepared the day before it is needed and placed in the refrigerator until time to bake.
This will serve 10 to 12 persons.
Any remaining broth can be used to make gravy to serve on the dressing.