1 1/2 c. chopped onion
1 c. chopped celery
1 lg. bell pepper, chopped
2 cloves garlic, pressed
1/4 c. butter
1 (15 oz.) can tomato sauce
1 c. water
2 tsp. parsley
1 tsp. salt
1/8 tsp. cayenne pepper
2 bay leaves, crushed
16 oz. cleaned, raw shrimp
3 c. hot, cooked rice

Cook and stir onion, celery, pepper, and garlic in butter until onion is tender. Remove from heat; stir in tomato sauce, water, and spices. Simmer, uncovered, 10 minutes. Add water, if needed. Stir in shrimp. Heat to boiling. Cover and cook over medium heat 20 minutes until shrimp are pink and tender. Serve over rice.