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Cut Green Bell pepper into large slices. Cut onion into large
slices. Cut 3 sticks of celery into medium slices. Place all
vegetables into pan with 2-3 tbsp of butter. Saute' veggies using
Celery Salt, crushed red pepper, and Tony Chachere's/Zatarains
Creole seasoning (not much). After sautéing veggies, add 1 can
of Hunt's Whole Tomatoes (smash tomatoes to add more juice).
Add 3-4 Bay leaves and bring to a boil. Add 1 tbsp of flour and
1 tbsp of sugar. Lower heat and add shrimp. Once shrimp turn
pink, remove from heat. Boil as much rice as needed. Serve
creole over rice. Can also eat with crackers
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