3 small to medium onions chopped
2 tbsp bacon fat (leftover grease)
1 cup water
1/8 tsp black pepper
2 tbsp flour
2 tsp chilli powder
2 tsp sugar
2 cans (8oz) diced tomatoes
2 cups boiled shrimp (small ones work best 40/50 or 60/70count)
1 small bunch chopped celery
 Cooked rice


Brown onion and celery in bacon fat. Blend flour, water and seasonings together and add them to pan slowly, stirring constantly over medium high heat.  Cover and simmer 15 minutes.  Add remaining ingredients. Continue cooking 10-15 minutes while preparing rice.  Pile rice in platter and cover with shrimp creole mixture. Serve hot. Hint: Leftovers mix well scrambled with eggs for great breakfast burritos the next morning!

By Hobo Seafood, Swan Quarter, NC