3 28 oz. can tomatoes
4 1# cans tomato sauce
2 cups chopped onions
2 cups chopped celery
1 cups of diced green peppers
4 cloves garlic, finely minced
2 tbsp. Salt
4 tsp. sugar
4 tsp. chili powder
4 tbsp. Worcestershire sauce
1 lb. Fresh mushrooms sliced and sautéed
5 lbs. Shrimp, boiled, shelled and de-veined.
Dashes of Tabasco and Louisiana hot sauce as tolerated.
4 tbsp. cornstarch.


Bring tomatoes and tomato sauce to a boil, reduce heat to medium.
Sauté onions, celery, peppers and garlic in butter and add to the tomatoes.
Add all condiments, stirring in well.
Simmer for 1 hour, stirring frequently.
Mix cornstarch with ½ cup warm water, add slowly to mixture while stirring to thicken.
Add cooked shrimp and continue simmering for 5 to 10 min.

Serve over cooked rice.