Creole Shrimp & Rice

• 1 celery rib, chopped
• 1 small onion, chopped
• 1 small green pepper, chopped
• 1 tablespoon canola oil
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 tablespoons savory herb with garlic soup mix
• 1 teaspoon Worcestershire sauce
• 1 bay leaf
• 1/8 teaspoon cayenne pepper
• 1 pound cooked medium shrimp, peeled and deveined
• 2 cups hot cooked rice

1. In a large skillet, saute the celery, onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, soup mix, Worcestershire sauce, bay leaf and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2. Add shrimp; heat through. Discard bay leaf. Serve with rice. Freeze option: Stir in shrimp but do not heat through. Cool mixture; freeze in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary. Serve with rice.

celery, onion, green pepper, canola oil, garlic, tomatoes, garlic soup, worcestershire sauce, bay leaf, cayenne pepper, shrimp, rice

Taken from www.tasteofhome.com/recipes/creole-shrimp-rice/ (may not work)