Shrimp Creolé

by Verlie Cox

Saute in lg pot:
6 stalks Celery, diced
1 bunch Green Onions, chopped
¼ green Bell Pepper
Pinch Cayenne Pepper

When celery is just tender, add:
6 cps water
½ tsp Bay Leaf, ground
10 cloves Garlic, diced
2 med tomatoes, diced (or ½ tbsp Garlic Powder)

Simmer until stewed and tender. Then add:
2-3 dashes Hot Sauce (any brand)
3 dashes Worstershire Sauce
¼ fresh Parsley, chopped small
½ cp Green Onions, chopped
Salt and Pepper to taste.

Cover and simmer an additional 2-3 minutes. Then add:
2-3 fresh shrimp or lobster pieces. May use crab or all three.

Add hot sauce and salt & pepper to taste.

Serve alone or over white rice.