Anita'S Shrimp Dish Couvillion - cooking recipe

Ingredients

5 lb. pkg. shrimp
4 to 5 c. rice
celery
bell pepper
regular onion
green onion
1 stick butter
Tony's and garlic powder
cayenne pepper (if you want it hot)
5 to 6 Tbsp. flour or cornstarch
8 small cans tomato sauce
8 cans water

Preparation

Use shrimp that we order from the hospital.
This feeds about 35 to 40 people.
Cook a pot of rice and set aside.
Cut up celery, bell pepper, regular onion and green onion.
I call this trinity.
In a large saucepan, after you have melted butter, make a layer of trinity and a layer of shrimp (seasoned with Tony's and garlic powder, you may add some cayenne pepper if you want it hot) and sprinkle flour or cornstarch over this.
Add tomato sauce and water.
Cook until the shrimp are done.
Serve over rice.
Do not let it stick.