Anita'S Shrimp Dish Couvillion

• 5 lb. pkg. shrimp
• 4 to 5 c. rice
• celery
• bell pepper
• regular onion
• green onion
• 1 stick butter
• Tony's and garlic powder
• cayenne pepper (if you want it hot)
• 5 to 6 Tbsp. flour or cornstarch
• 8 small cans tomato sauce
• 8 cans water

1. Use shrimp that we order from the hospital.
2. This feeds about 35 to 40 people.
3. Cook a pot of rice and set aside.
4. Cut up celery, bell pepper, regular onion and green onion.
5. I call this trinity.
6. In a large saucepan, after you have melted butter, make a layer of trinity and a layer of shrimp (seasoned with Tony's and garlic powder, you may add some cayenne pepper if you want it hot) and sprinkle flour or cornstarch over this.
7. Add tomato sauce and water.
8. Cook until the shrimp are done.
9. Serve over rice.
10. Do not let it stick.

shrimp, rice, celery, bell pepper, regular onion, green onion, butter, garlic, cayenne pepper, flour, tomato sauce, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=395589 (may not work)