Shrimp Creole - cooking recipe

Ingredients

1/2 c. chopped onion
1/2 c. chopped celery
1 clove garlic, minced
3 Tbsp. Crisco
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 1/2 tsp. salt
1 Tbsp. sugar
3 c. hot cooked rice
1/2 c. chopped green peppers
12 oz. frozen shrimp, thawed
1/2 to 1 tsp. chili powder
dash of hot pepper sauce
2 tsp. cornstarch
1 Tbsp. cold water
1 Tbsp. Worcestershire sauce
1/4 c. chopped parsley

Preparation

In skillet, cook onion, celery and garlic in hot Crisco until tender, but not brown.
Add tomatoes, tomato sauce, salt, sugar, Worcestershire sauce, chili powder and hot sauce.
Simmer, uncovered, for 45 minutes.
Combine cornstarch with water; stir into sauce.
Cook and stir until mixture bubbles and thickens. Add shrimp and green pepper.
Cover; simmer 5 minutes.
Spoon the hot shrimp creole into the center of the parsley rice ring or serve separately.