Shrimp Creole - cooking recipe

Ingredients

1 lb. medium shrimp, shelled and deveined
1 Tbsp. oleo or vegetable oil
1 small red pepper, chopped
1 small green pepper, chopped
1 medium onion, chopped
1/4 lb. medium mushrooms, sliced
1 stalk celery, sliced
1 clove garlic, pressed
1 (14 1/2 oz.) can whole tomatoes
1/4 tsp. salt
1 Tbsp. sugar
1 tsp. chili powder
2 Tbsp. all-purpose flour
3 c. rice
1 tsp. thyme

Preparation

Heat half of oleo and add shrimp; saute until pink.
Remove from skillet.
Add remaining oleo; cook celery, mushrooms, peppers and garlic until slightly browned.
Pour off 1/4 cup of juice from tomatoes and set aside.
Add remaining tomatoes to sauteed vegetables and boil.
Stir salt, sugar, thyme, chili powder and flour into reserved juice; stir into vegetable mixture.
Over low heat, cook 3 to 5 minutes until thick.
Simmer until desired doneness, 3 to 5 minutes.
Add shrimp and heat through.
Serve over rice.