Shrimp Creole

1 1/2 cup chopped onion
1 cup finely chopped celery
2 medium green peppers (cleaned and chopped fine)
2 cloves garlic (minced)
1/4 cup butter or margarine
1 (15 ounce) can of tomato sauce
1 cup water
2 teaspoons minced parsley
1 teaspoon salt
1/8 teaspoon Cayenne pepper
2 crushed bay leaves
16 to 18 ounces of cleaned raw shrimp – fresh or frozen
3 cups cooked hot rice

In a large heavy saucepan cook over medium heat the onions, celery, green pepper and garlic in the butter stirring constantly. Cook until tender – this should take about 5 minutes.

Remove from the heat and add the tomato sauce, water, parsley, salt, Cayenne pepper and crushed bay leaves. Simmer over low heat for 10 minutes. More water can be added if necessary.

Stir in the shrimp then heat the mixture over medium heat to boiling for about 20 minutes – until the shrimp are done – they will look pink and tender. Serve over the hot rice on heated plates.