Shrimp Creole

• 3/4 c. chopped onion
• 1 clove garlic, pressed or minced
• 1 medium green pepper, finely chopped
• 1/2 c. finely chopped celery
• 2 Tbsp. butter
• 1 (8 oz.) can tomato sauce
• 1/2 c. water
• 1 bay leaf, crushed
• 1 tsp. minced fresh parsley
• 1/2 tsp. salt
• scant 1/8 tsp. cayenne pepper
• 1 (7 oz.) pkg. frozen shrimp, thawed
• fluffy white rice

1. In medium skillet, saute onion, garlic, green pepper and celery in butter about 5 minutes or until tender.
2. Remove from heat and stir in tomato sauce, water, bay leaf, parsley and salt and pepper.
3. Simmer 10 minutes.
4. Add additional water if needed. Add thawed shrimp.
5. (Can start Minute rice at this point.)
6. Bring mixture to a boil.
7. Cook, covered, over medium heat 5 minutes. Serve shrimp creole over rice.
8. Serves 3 to 4.

onion, clove garlic, green pepper, celery, butter, tomato sauce, water, bay leaf, parsley, salt, cayenne pepper, frozen shrimp, fluffy white rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=237968 (may not work)