Shrimp Creole
3 to 4 lbs medium-size fresh shrimp, peeled, deveined (I used pre-cooked shrimp, had to remove tails)
1/4 cup olive oil
1/4 cup  fresh ground flour
1 1/2 cups chopped onion
1 cup chopped celery
1 large green pepper, chopped
2 cloves garlic, minced
1 can (28 ounces) diced tomatoes, undrained
1 cup tomato sauce
1 cup water
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon red pepper, ground
2 bay leaves
1 tablespoon lemon juice, vinegar, or orange juice
2 teaspoons Worcestershire sauce
several dashes ground red pepper to taste
1 tablespoon chopped parsley
hot cooked rice  (See Recipe Below)

Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes. Add onion, celery, green pepper, and garlic.

Cook, stirring often, 15 minutes or more until vegetables are tender. Stir in tomatoes, the water, salt, black and red pepper, bay leaves, lemon juice, Worcestershire sauce, and red pepper. Bring to a boil; cover and reduce heat. Simmer for about 1 hour, stirring occasionally. If using pre-cooked shrimp, add shrimp during the last few minutes and let it warm up.  If adding raw shrimp, add shrimp and simmer for about 10 minutes more, or until the shrimp turn pink. Remove the bay leaves. Stir in parsley and serve over rice.

Pour liquid and seasoning into sauce pan.  Bring to boil.  Add rice and bring to boil.  Then lower heat and let simmer for 40 minutes.  Add water if necessary.