12 med. ripe tomatoes or 4 c. coarsely chopped canned tomatoes
3 lbs. uncooked shrimp
1/2 c. vegetable oil
2 c. coarsely chopped onion
1 c. coarsely chopped green pepper
1 c. coarsely chopped celery
6 to 8 freshly cooked long-grain rice
2 tsp. finely chopped garlic
1 c. water
2 med. bay leaves
1 tbsp. paprika
1/2 tsp. ground hot pepper (cayenne)
1 tbsp. salt
2 tbsp. cornstarch mixed with 1/4 c. water

In a heavy 4 to 5-quart casserole, heat oil over moderate heat, add onion, green pepper, celery and garlic. Stirring frequently, cook 5 minutes or until soft and translucent but not brown. Stir in tomatoes, water, bay leaves, paprika, red pepper and salt; bring to a boil over high heat. Reduce heat to low, cover partially and stirring occasionally, simmer 20 to 25 minutes or until it is thick enough to hold its shape almost solidly in a spoon. Stir in shrimp and continue to simmer, partially covered, for 5 minutes longer, or until shrimp are pink and firm to the touch.

Stir in cornstarch mixture, and pour it into casserole. Stir over low heat for 2 to 3 minutes, until sauce thickens slightly. Discard bay leaves, then taste the sauce for seasoning.

Serve shrimp creole at once, directly from the casserole accompanied by the rice in a separate bowl. Or if you prefer, mound the rice in a deep heated platter and ladle the shrimp creole around it.