2 tbsp. vegetable oil
1 c. chopped onions
3/4 c. chopped celery
1 lg. minced garlic clove
1 c. chopped green pepper
2 tbsp. chopped parsley
1 can (12 oz.) tomato paste
2 lbs. unshelled med.-sized shrimp, shelled and deveined
1/2 tsp. gumbo or cajun seasoning
1 can (14 1/2 oz.) crushed tomatoes
1 3/4 c. water
2 tsp. Worcestershire sauce
1/2 tsp. chili powder
1 bay leaf
1/2 tsp. sugar
3/4 tsp. salt
3 c. long grain rice

Heat oil in saucepot over medium-high heat. Add onions, celery, garlic, green pepper and parsley. Cook until onions are tender. Stir in tomato paste, tomatoes, water and Worcestershire sauce, chili powder, bay leaf, sugar and salt. Cover and simmer 10 minutes more. Stir in gumbo or cajun seasoning. Serve over rice. Makes 6 servings.