Shrimp Creole - cooking recipe

Ingredients

1/4 c. flour
1/4 c. bacon grease
1 1/2 c. chopped onion
1 c. chopped green onion
1 c. chopped celery
1 c. chopped bell pepper
2 cloves garlic, minced
1 (6 oz.) can tomato paste
1 (16 oz.) can chopped tomatoes with liquid
1 (8 oz.) can tomato sauce
1 c. water
5 tsp. salt
1 tsp. pepper
1/2 tsp. red pepper (optional)
Tabasco sauce to taste
2 or 3 bay leaves
1 tsp. sugar
1 tsp. Worcestershire sauce
1 Tbsp. lemon juice
4 lb. peeled raw shrimp
1/2 c. chopped parsley
2 to 3 c. cooked rice

Preparation

Make
a dark brown roux of flour and bacon grease in a heavy large pot.
Add onion, green onions, celery, bell pepper and garlic.
Saute until soft.
Add tomato paste and mix well.
Add all other ingredients except last three.
Simmer slowly for one hour, stirring occasionally.
Add shrimp and cook until done, 5 to 15 minutes.
This should set a while and is actually better the next day, reheated but not boiled.
Add parsley before serving. Serve over rice.
Serves 10.