Shrimp Creole (crock pot or stove top)
rec.food.cooking/Neris (1999)

1 1/2 cups diced celery
1 1/4 cups chopped onion
3/4 cup chopped bell pepper
1 (8 oz.) can tomato sauce
1 (28 oz.) can whole tomatoes
1 clove garlic or 1 teaspoon garlic salt or 1/4 teaspoon garlic powder
1 tsp. salt
1/4 tsp. pepper
6 drops Tabasco (opt.)
1 lb. shrimp, deveined and shelled

Combine all ingredients in crock pot except shrimp. Cook 3 to 4 hours on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve over hot rice.

Stove top version:
If you don't have a crock pot. Saute celery, onion and bell peppers in oil or butter until tender. (Better if left a bit crunchy.) Add remaining ingredients except meat being used. Simmer at least 30 minutes to an hour. Add shrimp or whatever meat you wish and simmer 30 minutes more.

This is even better reheated the next day.