1-1/2 chopped onion 3/4 cup chopped celery 6 garlic cloves, crushed or minced 3/4 cup chopped green pepper 1 28 oz. can tomatoes 1 16 oz. can tomato sauce 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon black pepper 1 teaspoon crushed red pepper flakes 1 bay leaf Tabasco sauce, as much as you can stand 2 lbs. shrimp, shelled and deveined
Combine all ingredients except shrimp in 3-1/2 or 4 quart Crock-Pot and stir to blend well. Cover and cook on high for 5 hours or low for 9 hours. If cooking on low, turn to high for the last hour. Add shrimp and cook for 15 minutes longer. Increase all ingredients by 50% for a 5 quart Crock-Pot. Serve over rice.