| | Directions | | Cook onion, celery and green pepper in butter, stirring until onion is transparent and celery and pepper are tender. Blend in flour; gradually add the tomatoes, bay leaf, parsley, salt, sugar, pepper and sauces. Cover and simmer for 30 minutes. Remove the bay leaf and parsley. Add the cooked shrimp and cook over low heat until thoroughly heated. Serve over rice. |
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| Ingredients | | - |  | Serves 4 |
| - | | 1/4 cup butter |
| - | | 1/2 cup chopped onion |
| - | | 1/2 cup chopped celery |
| - | | 1/2 cup chopped green pepper |
| - | | 3 tablespoons flour |
| - | | 2 1/2 cups tomatoes |
| - | | 1 bay leaf |
| - | | 1 sprig parsley (large sprig) |
| - | | 1 1/2 teaspoons salt |
| - | | 1 teaspoon sugar |
| - | | 3/4 teaspoon Worcestershire sauce |
| - | | 1/4 teaspoon pepper |
| - | | 3 or 4 drops Tabasco sauce |
| - | | 1 pound shrimp, cleaned & cooked |
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