3/4 cup chopped onion

1 clove garlic, pressed or minced

1 medium green pepper, finely chopped

1/2 cup finely chopped celery

2 tablespoons butter

1 can (8 ounces) tomato sauce

1/2 cup water

1 bay leaf, crushed

1 teaspoon minced parsley

1/2 teaspoon salt

1/8 teaspoon (scant) cayenne pepper

1 package (7 ounces) frozen shrimp, thawed

fluffy white rice

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. Serves 2.