Seafood
1-1/2 cups chopped onion
1 cup finely chopped celery
2 med. green peppers finley chopped
2 cloves garlic minced
1/4 cup butter
15 ounces tomato sauce
1 cup water
2 teaspoons minced parsley
1 teaspoon salt
1 teaspoon chile peppers
2 bay leaves crushed
16 ounces raw shrimp
3 cups 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. Six servings.