Authentic Louisiana Shrimp Creole

I am making my Mother's very old and original Louisiana recipe for Shrimp Creole. I typed it up just as she had copied it from her Louisiana cookbook, but I had to really tweak the roux. Sheesh! It calls for LARD and flour to make a rich roux and so I substituted the lard for coconut oil. I wasn't able to make as rich of a roux because of the substitution. Oh well, hopefully it will be good though! 

Here's the recipe if anyone is interested:

Shrimp Creole
(Ruth Dial Westbrook's recipe from Louisiana)

Make a good rich roux:

One large tablespoon of lard and one of flour; into this put two onions, two cloves of garlic, one large bell pepper, two teaspoons of parsley, chopped fine; stir till onion browns slightly, then add a large can of tomatoes.

Season highly with one half teaspoon of red pepper, salt, two bay leaves, one-third teaspoon of celery seeds and one quarter teaspoon of powdered thyme.

Now add two pounds of raw, shelled shrimp and cover. Let all cook slowly for an hour, preferably in an old-fashioned iron pot; but a heavy new pot will do, if the cover fits tightly.

Half an hour before serving, add two teaspoons of Worchestershire sauce. Do not add water, as the juice from the tomatoes and shrimp is enough.

This is a fine dish served with white rice cooked dry.

RDW 2/25/75