Long grained Louisiana rice, gulf shrimp and Creole cooking secrets make this subtly flavored New Orleans specialty.

1 1/2 c. chopped onion
1 c. finely chopped celery
2 med. green peppers, finely chopped
2 cloves garlic, minced
1/4 c. butter
1 (15 oz.) can tomato sauce
1 c. water
2 tsp. snipped parsley
1 tsp. salt
1/8 tsp. cayenne red pepper
2 bay leaves, crushed
14 to 16 oz. fresh or frozen cleaned raw shrimp
3 c. hot cooked rice

Cook and stir onion, celery, green pepper and garlic in butter until onion is tender. Remove from heat; stir in tomato sauce, water and seasonings. Simmer uncovered 10 minutes. Add water if needed.

Stir in shrimp. Heat to boiling. Cover and cook over medium heat 10 to 20 minutes or until shrimp are pink and tender. Serve over rice. 6 servings.

Rinse frozen shrimp under running cold water to remove ice glaze.