3/4 c. med. onion, chopped
1 clove garlic, pressed or minced
1 med. green pepper, finely chopped
2 tbsp. butter
1 (8 oz.) can tomato sauce
1/2 c. water
1 bay leaf, crushed
1 tsp. minced fresh parsley
1/2 tsp. salt
Scant 1/8 tsp. cayenne pepper
1 (10 oz.) pkg. frozen shrimp, thawed
Fluffy White Rice
1/2 c. finely chopped celery

In medium skillet, saute onion, garlic, green pepper and celery in butter about 5 minutes or until tender. Remove from heat; stir in tomato sauce, water, bay leaf, parsley, salt and pepper. Simmer 10 minutes. Add additional water, if needed. Add thawed shrimp. Bring mixture to a boil; cook covered over medium heat 5 minutes. Serve Shrimp Creole over Fluffy White Rice.