Hot cooked rice
1 c. sliced onion
1/2 c. cooked celery
1/2 c. chopped green pepper
3 tbsp. fat
1 tbsp. flour
1 1/2 tsp. salt
1-3 tsp. chili powder
1/8 tsp. Tabasco
1 c. liquid (water and juice from green peas)
1 (No. 2) can tomatoes
1 lb. can green peas
2 c. cooked shrimp (or two 5 oz. cans)

Cook rice by recipe on box. Keep hot. Over low heat, brown lightly onion, celery and green pepper in hot fat. Stir in flour, salt, chili powder, Tabasco, then liquid. Simmer, uncovered, 10 minutes, stirring while it thickens. Blend in tomatoes and peas; simmer 10 minutes longer. Add shrimp. Heat thoroughly. Serve over hot rice.