Cooking oil
1 lg. onion
1 bell pepper
1 stalk celery
3 green onions
1 to 2 lb. shrimp
2 c. rice
1/2 to 1 c. ketchup
Salt
Creole seasoning
Garlic powder
Worcestershire sauce

Saute vegetables in small amount of cooking oil until soft and onions are clear. Season shrimp and add to vegetables. Cook until shrimp are pink. Add washed rice, ketchup and 2 cups water. Cook on medium high flame until most of water is gone. Stir often and season to taste. Turn heat low, cover and cook until rice is done.