CHICKEN CREOLE

1 chopped onion (med.)
1 clove minced garlic1 green pepper, finely chopped
1/2 c. celery, finely chopped
2 tbsp. butter
1 can (8 oz.) tomato sauce
1/2 c. water
1 bay leaf (crushed)
1 tsp. parsley, fresh, minced
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 lb. boneless white chicken (chopped)

In medium skillet saute onion, garlic, green pepper and celery in butter, about 5 minutes,
or until tender. Remove from heat. Stir in tomato sauce, water, bay leaf, parsley, salt and pepper. Simmer 10 minutes. Add additional water if needed. Add chicken. Bring mixture
to a boil. Cook over medium heat until chicken is done. Serve over fluffy white rice. Can substitute shrimp for chicken.