1 c. chopped celery (coarsely)
1 c. bell pepper
1/2 c. onion, coarsely chopped
1 (#2 1/2) can whole tomatoes
1 (#2 1/2) can tomato puree
1 bay leaf
1/4 tsp. ground thyme
1 tsp. garlic powder
2 bouillon cubes (chicken)
Salt to taste
1 lb. shrimp (25-30)

Boil shrimp; peel and devein. Cut into pieces. Set aside. Saute celery, peppers, and onions in small amount of oil until tender. Add tomatoes, puree, and seasoning. Simmer until vegetables are tender. Add shrimp. Serve over boiled white rice. Serves 6.