Shrimp Creole - cooking recipe

Ingredients

1 stick butter
2 c chopped onions
1 c chopped green bell peppers
1 c chopped celery
salt and cayenne to taste
2 bay leaves
2 lb peeled, seeded and chopped tomatoes
1 Tbsp chopped garlic
Dash of worcestershire sauce
dash of hot sauce
2 Tbsp all-purpose flour
1 c water
2 1/2 lb large shrimp, peeled, tail-off, and deveined
Essence, recipe follows*
1/2 c chopped green onions
2 Tbsp chopped parsley
4 c cooked long-grained rice

Preparation

In a large saucepan (1 gal), over medium heat, melt the butter. Add the onions, peppers, and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until they are wilted, About 6 to 8 minutes. Stir in the bay leaves, tomatoes, and garlic. Simmer the mixture with the Worcestershire sauce and hot sauce. Whisk the flour and water together. Add the flour mixture to the tomato mixture and continue to cook for 4 to 6 minutes. Season the shrimp with Essence. Add the shrimp to the mixture and continue to cook for 4 to 6 minutes or until the shrimp turns pink and curl up. Stir in the green onions and parsley. Taste to see if more seasoning is needed.