1 1/2 c. onion, chopped
3/4 c. celery, chopped
1 clove garlic, minced
3/4 c. green pepper, diced
28 oz. can whole tomatoes
8 oz. can tomato sauce
1 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
1 tsp. paprika
1 bay leaf
3 - 6 drops Tabasco sauce
1 lb. fresh shrimp, shelled and deveined or 16 oz. pkg. frozen shelled shrimp, rinsed and drained

Combine all ingredients except for shrimp in a crock pot and stir to blend well. Cover and cook on low 7 to 9 hours or high 3 to 4 hours. During the last hour turn the crock pot to high and add shrimp. Cook 1 hour or until shrimp turns pink.