Shrimp creole

Cook onion, celery and garlic in hot oil until tender, but not brown. Add tomatoes and tomato sauce, salt, chili, Worcestershire sauce and pepper sauce. Simmer uncovered 20 minutes. Mix corn starch with 1 tbsp cold water; stir into sauce. Cook and stir until mixture thickens and bubbles. Add shrimp and green pepper. Cover. Simmer until done, about 5 minutes. Serve over rice.