1 med. onion, minced (1/2 c.)
2 tbsp. butter
1/4 c. diced celery
1 tsp. snipped parsley
1/8 tsp. cayenne red pepper (or to taste)
2 (6 oz.) cans tomato paste
2 c. shrimp
1/2 c. chopped green pepper
1 bay leaf
1 tsp. salt
2 1/2 c. water
3 c. hot cooked rice

Cook and stir onion in butter until tender. Stir in remaining ingredients except the rice and shrimp. Cook over low heat, stirring occasionally, approximately 30 minutes. Stir in shrimp; heat thoroughly. Serve over rice. Serves 6.