1/4 c. butter
2 med. onions, chopped fine
1 c. celery, chopped fine
1 garlic clove, minced
1/2 lb. fresh mushrooms, sliced
2 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1 tbsp. vinegar
1 1/2 tsp. sugar
1 bay leaf
1/4 tsp. paprika
1 tsp. chili powder
4 to 6 drops Tabasco
1 (28 oz.) can tomatoes, chopped
1 green pepper, finely chopped
1 lb. cooked shrimp

Melt butter and saute the onion, celery, garlic and mushrooms until tender. Blend in flour, salt, pepper, vinegar, sugar and spices. Add tomatoes, cover and simmer for 15 minutes. Add green pepper and shrimp; heat for about 5 minutes. Serve over hot cooked rice. Serves 6.