1 1/2 c. chopped green onions
1 c. chopped celery
2 medium green peppers, finely chopped
2 large cloves garlic, minced
1/4 c. butter
1 (15 oz.) can tomato sauce
1 c. water
2 tsp. salt
1/8 tsp. cayenne red pepper or more
2 bay leaves, crushed
15 to 20 jumbo cooked shrimp (Yum)
3 c. hot cooked rice

Long grain Louisiana rice, Gulf shrimp and Creole cooking make this subtly flavored New Orleans specialty.

Cook and stir onion, celery, green pepper and garlic in butter until tender. Remove from heat. Stir in tomato sauce, water and seasonings. Simmer, uncovered, 10 minutes. Add water if needed. Add in shrimp. Stir until boiling. Cover and cook over medium heat 20 minutes or until shrimp are tender. Serve over rice.

Makes 6 servings.