1-1/2 pounds shrimp, peeled and deveined
1/2 cup thinly sliced onion
1 can (8ounces) tomato sauce
1 cup chopped green pepper
1/2 cup diced celery
3/4 teaspoon salt
1/8 teaspoon garlic powder
Dash chili powder
Heat oil in large skillet. Add shrimp and cook until shrimp turns pink. Stir frequently. Remove shrimp from skillet. Add onion to same skillet and cook until browned. Stir in tomato sauce, pepper, celery, salt, garlic powder and chili powder. Simmer over low heat uncovered about 10 minutes. Remove from heat and combine with shrimp. Serve over cooked rice or noodles.
To Freeze:
Place into 1-1/2-quart casserole that is lined with heavy foil, with enough overlap for a double fold seal. Seal and freeze. When frozen, remove foil pack from casserole and return to freezer. When ready to cook, remove foil from frozen Creole and slip Creole into the casserole in which it was frozen. Cover with foil and bake 1 hour in a preheated 400 degree oven.
Makes 3 to 4 servings.