1 stick butter
1 lg. onion, chopped
3 ribs of celery
1 lg. bell pepper
1/2 tsp. cayenne pepper
3 cans chicken broth
Salt to taste
1/4 c. catsup
1/2 to 3/4 c. cornstarch, dissolved
5 lbs. peeled shrimp

Melt butter in large deep pot. Add chopped onions, celery and bell pepper, saute until done. Add salt and cayenne pepper and catsup. Add chicken broth, stir well. Add cornstarch and add shrimp and stir and simmer 20 minutes. Serve over cooked rice.