Shrimp Creole - cooking recipe

Ingredients

1/4 c. green pepper, chopped
1/4 c. minced onion
1/2 c. celery, chopped
3 Tbsp. butter or margarine
1 Tbsp. flour
1 1/3 c. canned tomatoes
1 tsp. salt
dash of pepper
1 tsp. sugar
1 bay leaf
1 Tbsp. chopped parsley
1/2 tsp. Worcestershire sauce
3/4 lb. fresh shrimp, cooked and deveined or 1 (4 1/2 oz.) can shrimp, drained
cooked rice

Preparation

Melt butter in medium saucepan; add green pepper, onion and celery.
Saute for 5 minutes.
Stir in flour and cook until it is bubbly.
Slowly add canned tomatoes, then coarsely chop with spoon.
Add salt, pepper, sugar, bay leaf and parsley.
Bring to boil, then reduce heat and simmer for 30 minutes.
Remove bay leaf, then add Worcestershire sauce and shrimp.
Heat until shrimp are hot.
Serve over cooked rice.
Garnish with parsley and whole shrimp.