Shrimp Creole

¾ cup chopped green pepper

1 cup chopped celery

1 large onion chopped

½ cup melted oleo

1 cup water

1 cup tomato sauce

1 12 oz can V-8 juice

1 16 oz can chopped tomatoes

2 lbs of peeled Bowers Shrimp

1 8oz can tomato puree

½ teaspoon sugar

2 teaspoons salt

¼ teaspoon hot sauce

¼ teaspoon black pepper

¼ teaspoon cayenne pepper

2 teaspoon Worcestershire sauce

2 tablespoons flour

Sauté green pepper, celery, and onion in oleo. Add seasonings and flour. Add rest of ingredients except shrimp and simmer for 30 to 35 minutes. Add shrimp and continue to simmer for 20 to 25 minutes. Serve over white rice.

From the kitchen of: Dianne Bowers