Louisiana Shrimp Bake

Karen Sokol

1 lb. diced tomatoes

2 tsp. Pepper

12 oz. shrimp

1½ c. cheese

1 c. celery

1/2 onion

2 T. Flour

1/2 tsp. salt

4 eggs, hard- boiled

3 c. cooked rice

1/2 c. green pepper

1/4 c. margarine

Sauté veggies in margarine for 5 min. Blend in flour, salt, pepper, and let boil. Add tomatoes and shrimp. Stir in cheese and eggs. In a 13 x 9 pan layer rice and mix. Bake at 350 degrees for 25 min.