In a large saute pan, heat the oil. When the oil is hot, add the onions. Saute for 2 to 3 minutes. Season with salt and cayenne. Stir in the peppers and celery
. Saute for 2 minutes, or until the vegetables start to wilt. Stir in the tomatoes and garlic. Saute for 2 minutes. Season the vegetables with salt and cayenne.
Stir in the water and bay leaves. Bring the liquid up to a boil and reduce the heat. Simmer for 20 minutes. Add the shrimp
and saute for about 2 to 3 minutes. Stir in the flour mixture and simmer
for 2 minutes, or until the sauce
starts to thicken. Stir in the green onions
. Check the seasoning.
To assemble, mound the rice in the center of each plate. Spoon the Shrimp Creole over the rice. Garnish
with green onions