1 1/2 lbs. cooked shrimp
1 large onion, finely chopped
1/2 c. chopped green bell pepper
1/2 c. chopped red bell pepper
1/2 c. chopped celery
1/3 c. chopped green onions
2 garlic cloves, minced
3 tbsp. vegetable oil
1 - 16 oz. can stewed tomatoes
1 - 8 oz. can tomato sauce
2 bay leaves
1 tsp. Creole seasoning
1/4 tsp. ground red pepper, optional
Hot cooked rice

Sauté onion and next 5 ingredients in oil in a large skillet 3 minutes or until tender. Stir in tomatoes and next 4 ingredients; bring to a boil. Reduce heat; cook, stirring occasionally, 20 minutes. Add shrimp; cook 5 minutes or until shrimp turn pink. Remove and discard bay leaves; serve over rice.