Crock-Pot Shrimp Creole

1-1/2 chopped onion
3/4 cup chopped celery
6 garlic cloves, crushed or minced
3/4 cup chopped green pepper
1 28 oz. can tomatoes
1 16 oz. can tomato sauce
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
1 teaspoon crushed red pepper flakes
1 bay leaf
Tabasco sauce, as much as you can stand
2 lbs. shrimp, shelled and deveined

Combine all ingredients except shrimp in 3-1/2 or 4 quart Crock-Pot
and stir to blend well. Cover and cook on high for 5 hours or low
for 9 hours. If cooking on low, turn to high for the last hour. Add
shrimp and cook for 15 minutes longer. Increase all ingredients by
50% for a 5 quart Crock-Pot. Serve over rice






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