2 tbsp. butter
2 tbsp. onion flakes
1/4 c. chopped green pepper
1/2 c. chopped celery
1 tbsp. cornstarch
1 3/4 c. canned tomatoes
Dash pepper
1/4 c. tomato juice
1 1/2 tsp. sugar
1/2 tsp. chili powder
1/4 tsp. garlic salt
2 tsp. seasoning salt
2 tsp. parsley flakes
1 to 1 1/2 lbs. shrimp

Melt butter in saucepan; add onion flakes, green pepper, and celery and cook until celery is tender. Blend cornstarch and tomato juice in a separate bowl. Mix sugar and seasonings with tomatoes and add to celery mixture. Add cornstarch mixture and cook and stir 5 minutes or until clear and slightly thickened. Add shrimp to hot creole sauce and simmer gently about 10 minutes or until shrimp is pink and tender. Serve with hot fluffy rice.