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Serves 61/4 cup CRISCO Oil 3 tablespoons all-purpose flour 1/3 cup chopped onion 1/4 cup chopped celery 1/4 cup chopped green bell pepper 1 can (14-1/2 ounces) whole tomatoes, undrained and chopped 1 can (15 ounces) tomato sauce 1 package frozen sliced okra, optional 1 thin slice lemon 2 teaspoons firmly packed light brown sugar 1 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1/4 teaspoon dried basil leaves 1/4 teaspoon dried thyme leaves 1 bay leaf 1/8 teaspoon cayenne pepper 1 pound fresh medium shrimp, peeled and deveined 4 cups hot cooked rice (cooked without salt or fat) Heat oil in large saucepan on medium heat. Add flour. Stir until smooth. Cook and stir 3 to 4 minutes or until lightly browned. Add onion, celery and green pepper. Cook and stir 2 to 3 minutes or until tender. Add tomatoes, tomato sauce, okra, if used, lemon, brown sugar, chili powder, salt, garlic powder, black pepper, basil, thyme, bay leaf and cayenne. Cover. Reduce heat to low. Simmer 45 minutes, stirring occasionally. Stir in shrimp. Cover. Cook 3 minutes or until shrimp turn pink. Remove lemon slice and bay leaf before serving. Serve over hot rice. Garnish if desired. |
