| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soup |
10 |
Servings |
INGREDIENTS
| 1/2 |
c |
Bacon drippings |
| 1/2 |
c |
All-purpose flour |
|
|
Salt |
| 1 |
md |
Onion; chopped |
| 2 |
|
Stalks celery; chopped |
| 1 |
|
Green pepper; chopped |
| 1 |
c |
Cooked tomatoes |
| 1 |
lb |
Country sausage |
| 3 |
pt |
Water |
| 1 1/2 |
lb |
Shrimp |
|
|
Hot cooked rice |
INSTRUCTIONS
Heat bacon drippings in large saucepan. Add 1/2 cup flour, or enough to
blend with drippings. Add salt. Stir until as brown as possible without
burning. Add onion, celery, and pepper, and stir until wilted. Add tomatoes
and cook for a minute or two, stirring constantly. Add sausage, cut into
circles, and the water. Cook all together until well done; then add shrinp.
Cook shrimp only a short time (about 7 minutes), or it will break into
pieces. Serve over hot rice. Yield: 10 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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