Shrimp Creole

• 1 1/2 c. chopped onion
• 1 c. finely chopped celery
• 2 medium green peppers, chopped fine
• 2 cloves garlic, minced
• 1/4 c. butter or margarine
• 1 (15 oz.) can tomato sauce
• 1 c. water
• 2 tsp. snipped parsley
• 1 tsp. salt
• 1/8 tsp. cayenne red pepper
• 2 bay leaves, crushed
• 1 lb. fresh or frozen cleaned (raw) shrimp
• 3 c. hot cooked rice

1. Cook and stir onion, celery, green pepper and garlic in butter until onion is tender.
2. Remove from heat.
3. Stir in tomato sauce, water and seasonings.
4. Simmer uncovered 10 minutes.
5. Add water, if needed.
6. Stir in shrimp.
7. Heat to boiling.
8. Cover and cook over medium heat 10 to 20 minutes or until shrimp are pink and tender. Serve over rice.
9. Makes 6 servings.

onion, celery, green peppers, garlic, butter, tomato sauce, water, parsley, salt, cayenne red pepper, bay leaves, shrimp, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=300880 (may not work)