1 1/2 c. chopped onion
1 c. finely chopped celery
2 med. green bell peppers, finely chopped
2 cloves garlic, minced
1/4 c. butter
1 (15 oz.) can tomato sauce
1 c. water
2 tsp. minced parsley
1 tsp. salt
1/8 tsp. cayenne pepper
2 bay leaves
16 - 24 oz. cleaned raw shrimp
3 c. hot cooked rice

Cook and stir onions, celery, green peppers and garlic in butter until tender. Remove from heat. Stir in tomato sauce, water and seasonings; simmer 10 minutes. Add shrimp; heat mixture to boiling. Cover and cook over medium heat until shrimp are pink and tender, about 10 to 15 minutes. Remove bay leaves and serve over hot rice.