Shrimp Creole

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3 garlic cloves, minced

2 large onions, chopped fine

1 cup finely chopped celery (about 2 stalks)

1 red bell pepper, cut into 1/2-inch dice

1/2 green bell pepper, cut into 1/2-inch dice

2 tablespoons olive oil

2 cups chicken broth

a 28-ounce can whole tomatoes, drained and chopped

1 bay leaf

1 teaspoon ground cumin

1 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper

1 1/2 pounds large shrimp (about 32), shelled and deveined

Accompaniment: 1 cup uncooked rice, prepared according to package instructions but without butter or margarine

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