Shrimp Creole


2 tbsp. butter
3/4 cup onion
1/2 cup celery
1 medium bell pepper, chopped
1 clove garlic, minced
1 8-oz. can tomato sauce
1/2 cup water
1 tsp. chopped parsley
1/2 tsp. salt
1/8 tsp. cayenne
1 bay leaf, crushed
1 cup Louisiana shrimp


Melt butter in Dutch oven. Add onion, celery, bell pepper and garlic. Cook until tender. Add tomato sauce, water, parsley, salt, cayenne, and bay leaf. Simmer uncovered for 20 minutes. Add shrimp and bring to a boil. Reduce heat, cover, and simmer about 10 minutes.