3/4 c. onion, chopped
1 clove garlic, minced
1/2 c. celery, chopped fine
1 green pepper, chopped fine
4 tbsp. butter
1 lb. thawed frozen shrimp or fresh shrimp
1 (8 oz.) can tomato sauce
1/2 c. water
1 bay leaf, crushed
1 tsp. minced parsley, optional
1/2 tsp. salt
Several dashes of Cayenne pepper or hot sauce

Saute together first five ingredients for five to seven minutes until tender; remove from heat. Stir in remaining ingredients, except for shrimp; simmer ten minutes. Add more water if needed.

Add shrimp, bring to boil; cover and cook over medium heat for five minutes. Serve over rice.