Shrimp Creole
  3/4 cup chopped onion        1/2 cup water
    (1 medium onion)           1 bay leaf, crushed
  1 clove garlic, pressed      1 tsp. minced fresh
    or minced                    parsley
  1 medium green               1/2 tsp. salt
    pepper, finely             scant 1/8 tsp. cayenne
    chopped                      pepper
  1/2 cup finely chopped       1 pkg. (7 oz.) frozen
    celery                       shrimp, thawed
  2 tbsp. butter               Fluffy White Rice
  1 can (8 oz.) tomato           (below)
    sauce

In medium skillet, sauté onion, garlic, green pepper,
and celery in butter about 5 min., or until tender.
Remove from heat; stir in tomato sauce, water, bay
leaf, parsley, salt, and pepper. Simmer 10 min. Add
additional water, if needed. Add thawed shrimp.
Bring mixture to a boil; cook covered over medium
heat 5 min. Serve Shrimp Creole over Fluffy White
Rice. 2 generous servings.