2 bay leaves
1/4 to 1/2 tsp. cayenne pepper
1/2 c. minced onion
1/2 c. chopped green pepper
1/4 tsp. black pepper
1 lb. shrimp
2 (8 oz.) cans tomato sauce
1/4 c. flour
1/4 c. shortening
2 tsp. parsley
1 c. water
1/2 tsp. MSG
Rice

In a big skillet, melt shortening in medium high heat. Add flour, stir constantly until mixer is medium brown (this is the roux). Peel raw shrimp. Over medium heat add to roux. Stir well until shrimp turns pink.

Add onions, peppers, parsley and mix. Cook over medium heat approximately 5 minutes. Add water and stir. Add tomato sauce and remaining spices. Let mixture for approximately 30 minutes. Serve creole over steaming rice.