Louisiana Shrimp

• 1 Tbsp. oil
• 3/4 lb. medium shrimp, cleaned
• 1 small onion, chopped
• 1 small green pepper, cut into thin strips
• 1/4 c. celery, thinly sliced
• chopped parsley (optional)
• 1 can (14 1/2 oz.) stewed tomatoes
• 1 can (8 oz.) tomato sauce
• 1 tsp. hot pepper sauce
• 1/2 tsp. dried thyme leaves
• 1/2 tsp. garlic powder
• 1 1/2 c. Minute Premium long grain rice

1. Heat oil in large skillet on medium-high heat.
2. Add shrimp, onion, pepper and celery; cook and stir until shrimp are pink. Add tomatoes, tomato sauce, hot pepper sauce, thyme and garlic powder; bring to boil.
3. Stir in rice; cover.
4. Remove from heat. Let stand 5 minutes.
5. Fluff with fork.
6. Sprinkle with parsley. Makes 4 servings.

oil, shrimp, onion, green pepper, celery, parsley, tomatoes, tomato sauce, hot pepper sauce, thyme, garlic powder, long grain rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=640190 (may not work)