Shrimporee Creole

1 pound cooked shrimp -- shelled deveined

3 Tablespoons butter or margarine

1/2 cup chopped onion

1/2 cup chopped green pepper

1/4 cup minced celery

2 cloves garlic -- minced

1 tablespoon flour

1 can (1lb.) sliced stewed tomatoes

1/8 teaspoon dried thyme

1 bay leaf

1/2 teaspoon sugar

dash hot pepper sauce 1 teaspoon Worcestershire sauce

several whole allspice salt and pepper Minced parsley hot, freshly cooked rice

Cook shrimp. Remove shells. To make creole sauce, saute onion, green pepper, garlic and celery in butter or margarine until limp; add flour and cook and stir until flour is light tan. Add all other ingredients except parsley and rice and cook until sauce is thickened. Taste for salt and pepper and add more ifneeded. Stir in parsley. Serve over hot, freshly cooked rice. Serves 4.