Ingredients
3 medium onions, chopped1 large green pepper, chopped2 celery ribs, chopped6 tablespoons butter, divided1 can (28 ounces) diced tomatoes, undrained1 can (15 ounces) tomato sauce1 cup picante sauce1 tablespoon minced fresh parsley3 tablespoons all-purpose flour1 can (14-1/2 ounces) chicken broth1/2 teaspoon salt1/4 teaspoon pepper2 bay leaves3 pounds cooked medium shrimp, peeled and deveined1 can (8 ounces) mushroom stems and pieces, drained1/2 cup pimiento-stuffed olives1/2 cup chopped green onionHot cooked rice
Preparation
In a large skillet, saute onions, green pepper and celery in 5 tablespoons butter until tender. Add the tomatoes, tomato sauce, picante sauce and parsley.
In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the broth, salt, pepper and bay leaves. Stir into the vegetable mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Add the shrimp, mushrooms, olives and green onions. Cover and cook 10 minutes longer or until heated through. Discard bay leaves. Serve over rice.
