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Shrimp Creole


  • 2 tablespoons butter or margarine
  • 1/3 cup chopped onion
  • 2 tablespoons buttermilk biscuit mix
  • 1 1/2 cup water
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon salt
  • Dash of pepper
  • 1/4 teaspoon granulated sugar
  • 1 bay leaf
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 2 pounds frozen shrimp, thawed, shelled and cleaned or 3 (5 ounce) cans shrimp, rinsed and rained
  • Fluffy rice


  1. In skillet, melt butter; add onion and cook slightly. Add biscuit mix and stir until well blended.
  2. Combine remaining ingredients except shrimp and rice and add with onion mixture to slow cooker; stir well.
  3. Cover and cook on LOW for 7 to 9 hours.
  4. One hour before serving, turn to HIGH and add shrimp.
  5. Remove bay leaf and serve over hot fluffy rice.

Yield: 6 servings

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