Ricky Albritton
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 lb raw shrimp
• 1/2 cup onion, chopped
• 1 small clove garlic
• 1/2 cup celery, chopped
• 1/2 cup parsley, chopped
• 1/3 cup bell pepper, chopped
• 3 Tbsp olive oil
• 2 cup water
• 2 cup stewed tomatoes
• 1 1/2 cup tomato sauce
• 1/2 tsp Worcestershire® sauce
• 1/2 tsp Louisiana Hot Sauce®
• 1 tsp salt
• 3 cup rice, cooked

Sauté onion, celery, parsley, and bell pepper until tender. Add water, tomatoes, tomato sauce and garlic. Simmer 5 minutes. Add Worcestershire® sauce, Louisiana Hot Sauce® and salt. Cook for 30 minutes. Add shrimpand cook for another 30 minutes or until shrimp is done and mixture is thick.

Serve over cooked rice.

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