1 onion, chopped
1 clove garlic, minced
Fresh mushrooms, sliced
1 green pepper, chopped
2 stalks celery, sliced
1 lb. shrimp, peeled, deveined
1 (16 oz.) can whole tomatoes, cut up
1 (8 oz.) can tomato sauce
1/4 c. lemon juice
Oregano
Basil
Parsley
Louisiana hot sauce (to liking)
Cooked rice, white & wild
Olive oil

Saute onion, garlic, mushrooms, green pepper and celery in olive oil until tender. Add whole tomatoes, tomato sauce, lemon juice, Louisiana hot sauce and seasonings. Turn on low and simmer 1/2 hour. In meantime, cook white and wild rice. Combine rice into sauce. Add shrimp. Cook until tender. Serve with garlic bread.