Shrimp Creole

• 1 cup long grain rice
• 3 onions, sliced
• 2 cups chopped celery
• 3 to 4 tablespoons bacon drippings
• 2 tablespoons flour
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 teaspoons chili powder
• 1 1/2 cups water
• 2 cans (14.5 ounces each) tomatoes, broken up
• 3 cups frozen peas, cooked and drained
• 1 tablespoon plus 1 teaspoon vinegar
• 2 teaspoons sugar
• 3 cups cleaned cooked shrimp

Cook rice in boiling salted water according to package directions until tender. In a skillet over low heat, brown onion and celery. Blend in flour and seasonings; add water slowly, stirring constantly. Continue cooking over low heat until thickened. Add remaining ingredients and continue cooking for 10 minutes longer, until shrimp are heated through. Mound hot rice in the center of a platter; surround with shrimp Creole. Shrimp Creole recipe serves 6.