Shrimp Creole - cooking recipe

Ingredients

1 c. sliced mushrooms
1/4 c. Parkay margarine
1 c. sliced celery
1/4 c. flour
1/2 c. Kraft barbecue sauce
2 c. tomatoes (1 lb. can)
1/2 c. chopped onions
1 tsp. salt
1 1/2 lb. cooked shrimp

Preparation

Saute mushrooms in butter; remove from pan and set aside.
Add celery to remaining butter; stir until crisp and tender.
Blend in flour, gradually.
Add barbecue sauce and mix well.
Add tomatoes, onions and salt.
Mix well until thick.
Cover and simmer fifteen minutes.
Add shrimp and mushrooms.
Cook ten more minutes.
Serve over rice.