1 lg. onion, chopped
1 clove garlic, minced
4 stalks celery, chopped
2 tbsp. salad oil
1 (#2) can tomatoes
Salt & pepper to taste
2 bay leaves
1 sprig thyme
Dash of Tabasco sauce
2 lbs. fresh shrimp, cooked & cleaned
2 c. uncooked rice
4 qts. boiling water
1/2 c. melted butter

Brown onion, garlic and celery in hot oil. Add tomatoes, seasoning and Tabasco sauce. Cook 40 minutes. Remove bay leaves. Cook rice in boiling water (salted); drain and rinse with hot water. Add butter, salt and pepper. Pack firmly in 10" mold. Bake at 350 degrees for 30 minutes. Unmold and fill with Creole.