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Shrimp Creole

1 cup sliced celery
1 cup sliced onion
1 cup sliced green bell pepper
1/4 cup vegetable oil
1 (28-ounce) can whole tomatoes
1 cup tomato sauce
2 bay leaves
1 tablespoon granulated sugar
1 teaspoon salt
1 tablespoon chili powder
1/4 teaspoon liquid hot pepper sauce
2 pounds shrimp, peeled
2 tablespoons all-purpose flour
1/3 cup water

1. In a skillet, saute thinly sliced celery, thinly sliced onion, and sliced green bell pepper in oil until tender, but not brown. Add whole tomatoes, tomato sauce, bay leaves, sugar, salt, chili powder, and liquid hot pepper sauce. Mix well then stir in peeled shrimp. Cover, reduce the heat, and simmer for 30 minutes.
2. In a mixing bowl combine flour and water. Stir into the shrimp mixture and cook for 5 minutes, or until thickened.

Makes 6 servings.