3/4 c. chopped onions
1 clove garlic, minced
1 c. chopped green pepper
3 c. sliced celery
1/4 c. butter
1 (24 oz.) canned tomatoes
3 tbsp. brown sugar
1 1/2 tsp. salt
1/8 tsp. thyme
2 bay leaves, crumbled
2 lb. fresh cleaned shrimp
2 tbsp. lemon juice
3 c. hot cooked rice

Saute onions, garlic, green pepper and celery in butter in skillet until tender. Add next 6 ingredients, mix well. Simmer for 15 minutes. Stir in shrimp and lemon juice. Simmer for 6 to 8 minutes. Stir in rice. Yields: 6 servings.