1 pound shrimp, peeled
	Creole Seasoning
	4 tablespoons margarine
	3 tablespoons all-purpose flour
	1 onion, chopped 
	1 bell pepper, chopped
	2 ribs celery, chopped
	1 clove garlic, minced 
	1 tablespoon chopped green onions
	Season shrimp with Creole Seasoning and refrigerate.  Make a roux (optional)
	with margarine and flour in an aluminum Dutch oven.  When chocolate 
	colored, remove from heat and add all vegetables, except green onions.  
	Stir mixture until it stops sizzling; add shrimp, and enough warm water 
	to cover all ingredients.  Return to heat and simmer for 30 minutes.   
	Serve over steamed rice and garnish with green onions.  
	Yields 4 servings.

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