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1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper
1 clove minced garlic
3 tsp. oil
1 lb. can whole tomatoes
1 (8 oz.) can tomato sauce
1 1/2 tsp. salt
1 tsp. sugar
1/2 tsp. chili powder
1 tsp. cornstarch
1 Tbsp. Worcestershire sauce
dash of Tabasco sauce
1 tsp. snipped parsley
1 bay leaf, crushed (optional)
1 lb. fresh shrimp
1 c. rice

Saute onion, celery, green pepper, garlic, parsley and
bay leaf in 3 teaspoons of oil. Add tomatoes, tomato sauce,
salt, sugar, chili powder, cornstarch, Worcestershire sauce and
a dash of Tabasco sauce. Heat all together over low heat for
30 minutes and stir occasionally. Cook shrimp (3 minutes from
2nd boil). Cook rice. Add cooked shrimp to other ingredients,
after 30 minutes. You can mix the rice in with the ingredients
or serve the Shrimp Creole on a bed of rice. Serves 6.

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