1 lg. onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 c. celery with leaves, chopped
2 cloves garlic, minced
1/4 c. olive oil
2 c. chopped plum tomatoes or 1 (15 oz.) can tomatoes
2 tbsp. chopped parsley
1 tbsp. Cajun seasoning
1 bay leaf
4 tsp. arrowroot (available in spice section of grocery)
1 lb. shrimp, shelled, deveined & cleaned
2 c. hot, cooked rice
1/4 c. chopped parsley

In a large, heavy skillet cook onion, peppers, celery and garlic in olive oil until vegetables are tender and translucent. Add tomatoes, parsley, Cajun seasoning and bay leaf. Cover and simmer for 15 minutes.

Combine arrowroot with 2 tablespoons cold water. Stir into tomato mixture. Cook and stir until sauce is thick and smooth. Stir in shrimp. Return to boiling. Cover and simmer until shrimp turn pink and are firm to touch, 3-5 minutes. Remove bay leaf. Serve atop hot, cooked rice and garnish with chopped parsley. Serves 4.