Louisiana Shrimp Creole

Shrimp in a mildly spicy Creole tomato sauce with garlic, onion, bell pepper and celery served over cooked rice.

Recipe Ingredients:

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

Cooking Directions:

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.