Hi C-H's, Thanks for the recipe Rael. I made it on Saturday with the following changes: >Yield: about 5-6 servings [The three (2.5 really) of us scoffed it] >1/2 a medium onion, medium dice >4 indiv. stalks celery, medium dice >1 bell pepper (pick yer color..I like red), med. dice [Did not use] >garlic, to taste (used about 2 tsp...coulda used much more, IMO..) [3 cloves] >tomato sauce, 2x-8 oz cans [a REAL pint (20fl oz) of crushed tomato in tom. puree] >chicken stock, one 14-16 oz can [a can of Campbell's condensed] >thyme, I'm guessing about 1-2 tsp [2tsp] >basil, ditto [Did not use. Added a small handful of chopped cilantro] >oregano, ditto ditto >salt to taste [Freshly ground black pepper] >ground red savina to taste [Used a spoonful of half sharp paprika - young Gavin is not yet a full fledged C-H] >olive oil, abt. 1 tablespoon [1/3 cup] >flour, uh, a 1/4 cup? just enough to bind the veggies (see below) [Was not necessary] >.......a pound (bought, unpeeled, headless weight) of shrimp, >peeled, washed [And deveined] So, really I changed the character of it. Oooops! Shrimp went in for the last few minutes and it was served with chopped green onions (scallions) crusty bread and Fetzer chardonay. Simple to make and got me four thumbs up. Regards, Cameron.