Thaw shrimp, if necessary. Keep shrimp in refrigerator until ready to add to vegetable mixture. Chop vegetables and start cooking rice according to package directions.
Heat butter, margarine or oil in skillet. Sauté onion, garlic, green pepper and celery. Add tomatoes, water and spices; simmer 10 minutes. Add more water if needed.
Add shrimp and bring to a boil. Reduce to simmer and cook 5 minutes stirring occasionally. Add salt and pepper to taste.
Serve over rice. Put a bottle of Tabasco or other Louisiana hot sauce on the table and let diners help themselves.