3 c. hot boiled rice
2 tbsp. fat
2 onions, sliced
4 stalks celery, chopped
1 tbsp. flour
1 tsp. salt
2 c. tomatoes
2 c. peas
1 tbsp. sugar
1 1/2 c. cooked shrimp
2 tsp. chili powder
1 c. water

Cook onions and celery until brown in fat. Add flour, seasonings and slowly add water. Cook 15 minutes. Add tomatoes, peas, vinegar, sugar and shrimp. Continue cooking 10 minutes or more until shrimp are thoroughly heated. Mold rice in a ring and surround with shrimp creole.