Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   margarine
     1/3  cup           onions -- chopped
   2      tablespoons   buttermilk bisquit mix
   1 1/2  cups          water
   1      can           tomato paste  (6 oz)
   1 1/2  teaspoons     salt
   1      dash          pepper
     1/4  teaspoon      sugar
   1                    bay leaf
     1/2  cup           celery -- chopped
     1/2  cup           green pepper -- chopped
   2      pounds        frozen shrimp thawed shelled and cleaned -- OR
   3      cans          shrimp, (5 oz) -- rinsed and drained
                        fluffy rice

Preparation:

In skillet, melt butter, add onion and cook slightly . Add bisquit mix and stir until well blended. Combine remaining ingredients except shrimp and rice and add with onion mixture to crock pot; stir well. Cover and cook on low setting for 7 to 9 hours . one hour before serving turn to high setting and add shrimp. Bemove bay leaf and serve over hot fluffy rice.