Shrimp Creole

Ingredients:
• 1/2 cup oil
• 1/2 cup flour
• 1 1/4 cup chopped green onions
• 1 cup chopped celery
• 1/2 bell pepper
• 2 teaspoons chopped parsley
• 3 cloves garlic, chopped
• 2 cups water
• 8 ounce can tomato sauce
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 2 pounds peeled shrimp or crawfish

In a large microwave dish, combine oil and flour, mixing well. Microwave on high for 6 to 6 1/2 minutes (stirring after 4, 5 and 6 minutes) or until Roux turns peanut butter colored.

Stir in onions, garlic, celery and parsley, mixing well. Then microwave on high for 3 to 4 minutes or until onions are soft, but not brown.

In a 5 quart casserole dish, combine roux mixture, water, tomato sauce, salt, pepper and cayenne pepper. Microwave on high for 10 minutes.

Add shrimp or crawfish and microwave on high for 10 minutes until crawfish or shrimp is cooked. Let stand for 5 minutes before serving over rice.

Compliments of Susan Villani.