Shrimp Creole

• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 1 clove minced garlic
• 3 Tbsp. salad oil
• 1 lb. can tomatoes
• 8 oz. tomato sauce
• 1 1/2 tsp. salt
• 1 tsp. sugar
• 1 tsp. chili powder
• 1 Tbsp. Worcestershire
• dash of Tabasco
• 2 tsp. cornstarch
• 12 oz. clean, raw shrimp
• 1/2 c. green pepper, chopped
• cooked rice

1. Cook onion, celery and garlic in oil until tender, but not brown.
2. Add tomatoes and next 6 ingredients.
3. Simmer, uncovered, for 45 minutes.
4. Mix cornstarch with 1 tablespoon cold water and stir into the sauce.
5. Cook and stir until mixture bubbles.
6. Add shrimp and green pepper.
7. Cover and simmer until done, about 5 minutes.
8. Serve over cooked rice.

onion, celery, garlic, salad oil, tomatoes, tomato sauce, salt, sugar, chili powder, worcestershire, cornstarch, clean, green pepper, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=711550 (may not work)