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Shrimp Creole



2 TBS all purpose flour
4 TBS oil
1 c onions, finely chopped
1 c celery, chopped
salt to taste
pepper to taste
garlic powder to taste
1 1/2 pound raw, cleaned shrimp
1 can tomato sauce
1 can Rotel
1 TBS sugar
1 c green onions, chopped
4 c water

Make a roux with flour and oil.  Add onions and celery; wither.  Add tomate sauce, Rotel and green onions.  Add water and simmer.  Put all in blender and mix.  Return to heat.  Add shrimp; cook 15 minutes.  Cover and let stand.  Serve over rice.

Note from Melanie: This picture might not be an accurate representation just because I prefer less liquid in my servings but there was plenty.  Also, I didn't feel like getting the blender or food processor out so I left the chunks in mine.
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