Shrimp Creole

• 1 medium onion, minced
• 1/2 c. diced celery
• 3 Tbsp. salad oil
• 1 garlic clove, minced
• 1 lb. can or 2 c. tomatoes
• 1 (8 oz.) can seasoned tomato sauce
• 1 tsp. sugar
• 1 tsp. salt
• 1/2 to 1 tsp. chili powder
• 1 Tbsp. Worcestershire sauce
• dash of Tabasco sauce
• 1 tsp. cornstarch
• 1 lb. cleaned cooked shrimp
• 1/2 c. chopped green pepper

1. Cook and stir onion, celery, green pepper and garlic in oil until tender, not brown.
2. Add tomatoes, tomato sauce and seasoning.
3. Simmer, uncovered, 45 minutes.
4. Cook over low heat. Mix cornstarch with 2 teaspoons water.
5. Stir into sauce.
6. Add shrimp.
7. Cover and simmer until tender, about 5 minutes.
8. Serve over rice.
9. Makes 6 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=587455 (may not work)