New Orleans Shrimp Creole Recipe

Begin by coating a non-stick skillet with butter-flavored cooking spray. Lightly saute 3/4 cup chopped celery, 1/2 cup chopped green pepper, 3/4 cup chopped onion and 2 teaspoons of minced garlic. Add water, 1/4 cup at a time to keep the vegetables from sticking to the pan. Once the vegetables become slightly transparent, add 3/4 cup diced ham. Continue to saute for 2-3 minutes.
Stir in a 28 ounce can of tomatoes, along with the juice. Add 1 8 ounce can of tomato sauce followed by 1 teaspoon of chili powder, 1/8 teaspoon of file powder and 1/2 teaspoon of hot sauce. Allow ingredients to simmer for about 20 minutes.
Add 1 1/2 pounds of medium-sized cooked shrimp. Continue to cook, uncovered for about 10 minutes over medium heat.
Serve over hot, cooked rice.