New Orleans Shrimp

• 1 c. chopped onion
• 1 c. chopped green bell pepper
• 1 c. coarsely chopped celery
• 2 cloves garlic, minced
• 3 Tbsp. butter
• 1 bay leaf
• 1 tsp. salt
• 1 tsp. thyme
• 1/2 tsp. basil
• 1/8 tsp. cayenne pepper
• 1 (16 oz.) can whole tomatoes, drained
• 1 (15 oz.) can tomato sauce
• 1 3/4 c. sliced okra
• 1 lb. shrimp, peeled and deveined
• 8 oz. egg noodles

1. Saute onions, green pepper, celery and garlic in butter in large skillet until almost tender.
2. Stir in bay leaf, salt, thyme, basil and cayenne pepper.
3. Chop tomatoes.
4. Add to skillet. Cook for 5 minutes, stirring frequently.
5. Add tomato sauce and okra.
6. Simmer, covered, for 10 minutes.
7. Remove bay leaf; add shrimp.
8. Bring to a boil.
9. Simmer for 5 minutes or just until shrimp turn pink.
10. Cook noodles using package directions. Drain.
11. Serve sauce over noodles.
12. Yields 4 to 6 servings.

onion, green bell pepper, celery, garlic, butter, bay leaf, salt, thyme, basil, cayenne pepper, tomatoes, tomato sauce, okra, shrimp, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=608591 (may not work)