1 med. onion, chopped
1 garlic clove, minced
1/2 c. chopped green pepper
1/2 c. chopped celery
3 tbsp. butter
1 1/2 tbsp. flour
1 (28 oz.) can tomatoes
1 tsp. salt
1/2 tsp. allspice
1 tbsp. Worcestershire sauce
1/4 tsp. Tabasco sauce
2 lbs. cleaned shrimp
1 (7 oz.) can tuna
2 tbsp. snipped parsley
1 tsp. sugar
1 bay leaf

Saute onions, green pepper, and celery in butter in a skillet. Stir in flour. Add tomatoes, stirring until slightly thick. Combine with remaining ingredients, except parsley. Put into 2 quart casserole. Bake, covered, at 350 degrees for 30 minutes until bubbly. Remove bay leaf. Sprinkle with parsley and serve over hot cooked rice. 8 servings.