3 tbsp. butter
2 c. onions, chopped
2 cloves garlic, chopped
3 stalks celery, chopped
1 green pepper, chopped
1 can whole tomatoes
1 bay leaf
1/2 tsp. thyme, dried
Salt to taste
1/2 tsp. pepper
1/4 tsp. ground cayenne pepper
2 lb. shrimp, shelled and deveined
1 tsp. Worcestershire; optional

Melt butter in large saucepan and cook the onions, garlic, celery, and green pepper until tender without browning. Add the tomatoes, bay leaf, thyme, salt, pepper, and cayenne. Simmer 10 minutes, stirring occasionally. Add shrimp and cover 10 more minutes. Serve over hot fluffy rice.