Shrimp And Red Beans Creole

FIRST, THE CREOLE SAUCE

2             large onions, chopped
2             cups chopped celery
1             cup green pepper, cut in strips
1 (or 2) cloves garlic, finely chopped
1⁄4         cup butter or oil
2            tablespoons flour
1            teaspoon sugar
1            teaspoon salt
1            teaspoon paprika
1            can (16-oz.) tomato sauce
1            bay leaf, broken
Hot pepper or hot pepper sauce

Sauté onion, celery, green pepper and garlic in oil about 5 minutes. Combine flour, sugar, salt and paprika; sprinkle over vegetables. Add rest of ingredients and cook, stirring until slightly thickened. Cover and simmer 20 to 30 minutes. (Add a little water if it gets too thick.)

NEXT, THE BEANS AND SHRIMP

2          cups cooked*, drained red kidney beans or one 16-oz. can, drained
1          pound cooked shrimp
6 to 8  cups cooked rice

About 20 minutes before serving, drain and rinse beans. Add beans and peeled and de-veined shrimp to Creole Sauce. Heat slowly but thoroughly. Serve on bed of hot rice. Makes 6 to 8 servings.

Nutritional Information per Serving:

Calories-318, (From Fat-20%), Protein-19 g, Carbohydrate-45 g, Fat-7 g, Sodium-824 mg, Potassium-692 mg, Dietary Fiber-7 g, Calcium-81 mg, Iron-5 mg, Vitamin A-1056 iu, Vitamin C-33 mg, Cholesterol-126 mg