Serves 6.

1-1/2 cups onion, finely chopped

1/2 cup green bell pepper, chopped

1/2 red bell pepper, chopped

1/2 cup celery, chopped

1/4 cup green onions, chopped

2 cloves garlic, minced

3 tbls. vegetable oil

1 (16-oz.) can stewed tomatoes, undrained

1 (8-oz.) can tomato sauce

2 bay leaves

1-1/2 tsps. Creole seasoning

1/4 tsp. ground red pepper (optional)

1-1/2 lbs. raw, medium Louisiana shrimp, peeled

2 cups hot, cooked rice (any variety, including brown rice)

1. Cook onion, peppers, celery, green onions and garlic in oil in a large skillet over medium to high heat 3 minutes or until tender, stirring often.

2. Stir in stewed tomatoes and tomato sauce along with all remaining ingredients except shrimp and rice. Bring to a boil. Reduce heat and cook 20 minutes, stirring occasionally.

3. Add shrimp; cook 5 minutes or until shrimp turn pink. Remove and discard bay leaves. Serve Shrimp Creole over rice.

Nutritional analysis per serving: 218 calories.