Ingredients

1 1/2 C. diced celery
1 1/4 C. chopped onion
3/4 C. chopped bell pepper
1 can tomato sauce 8 oz.
1 can whole tomatoes-28 oz.
1 garlic clove minced, see * Note
1 tsp. salt
1/4 tsp. freshly ground black pepper
6 drops Tabasco sauce optional
1 pound shrimp peeled, de-veined

Cooking Instructions

Combine all ingredients except shrimp. Cook 3 to 4 hours on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve over hot rice. Chicken, rabbit or crawfish may be substituted for shrimp. Stove top version, if you don’t have a crock pot. Saute celery, onion and bell peppers in oil or butter until tender. Better if left a bit crunchy. Add remaining ingredients except meat being used. Simmer at least 30 minutes to an hour. Add shrimp or whatever meat you wish and simmer 30 minutes more.
 
 
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