Shrimp Creole Recipe

2 medium-size yellow onions, peeled and minced
2 medium-size sweet green peppers, cored, seeded, and minced
2 cloves of garlic, peeled and crushed
2 stalks celery, minced
2 TBS olive or other cooking oil
2 TBS butter or margarine
1 (1-lb 12 oz.) can tomatoes (do not drain)
1/2 tsp paprika
1/8 tsp cayenne pepper
1 tsp salt
1 tsp file' powder
1-1/2 lbs shelled and deveined raw shrimp
4 cups cooked rice

Stir-fry onions, gr. peppers, garlic, and celery in oil and butter in a large saucepan 5-8 minutes over moderately low heat until onions are golden. Stir in tomatoes, breaking up any large pieces, paprika, pepper, and salt: cover and simmer 35-45 minutes, stirring occasionally. If sauce seems thin, boil, uncovered, 2-3 minutes to reduce, Add File' powder and shrimp and simmer, uncovered, 3-5 minutes until shrimp are just cooked through. Serve over the boiled rice.
Makes 4 servings.