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Louisiana Shrimp Creole

 

1/2 cup finely chopped onion

1/2 cup chopped green bell pepper

1/2 cup finely chopped celery

2 cloves garlic, finely minced

3 tablespoons butter

2 tablespoons cornstarch

1 (16-ounce) can stewed tomatoes

1 (8-ounce) can tomato sauce

1 tablespoon Worcestershire sauce

1 teaspoon chili powder

Dash Tabasco sauce

1 pound fresh medium shrimp, shelled and deveined

Hot cooked long-grain rice for accompaniment

1. In a 2-quart saucepan, melt butter over medium heat. Add onion, green pepper, celery and garlic; cook until tender. Stir in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and Tabasco sauce. Bring to a boil, stirring frequently.
2. Stir in shrimp, and cook for 5 minutes. Serve on a bed of cooked rice.

Makes 6 servings.