Emeril'S Creole Sauce

• 2 tablespoons bacon grease
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 1 cup finely chopped yellow onion
• 1/2 cup finely chopped green bell pepper
• 1/2 cup finely chopped celery
• 1 tablespoon minced garlic
• 3/4 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes (to taste)
• 2 bay leaves
• 2 tablespoons tomato paste
• 3 cups finely chopped peeled, and seeded tomatoes
• 1 tablespoon chopped fresh parsley, plus more for garnish
• 1 1/2 teaspoons chopped fresh oregano
• 1 teaspoon chopped fresh basil
• 1 teaspoon chopped fresh thyme
• 1 teaspoon grated lemon zest
• 1 teaspoon Worcestershire sauce
• 1 1/2 teaspoons Tabasco sauce or 1 1/2 teaspoons other hot pepper sauce
• 2 cups chicken, shrimp or 2 cups fish stock, cold
• 1 1/4 lbs shrimp, peeled and deveined
• hot cooked long-grain rice, for serving

1. Heat the bacon grease in a medium, heavy saucepan over medium heat. Add the flour and stirring constantly with a heavy wooden spoon, cook until a roux a light brown forms, about 6 minutes.
2. Add the onions, celery, and bell pepper and cook over medium heat, until the vegetables are tender, 5 to 6 minutes.
3. Add the garlic, salt, red pepper, and bay leaves, and cook, stirring, for 30 seconds.
4. Add the tomato paste and cook, stirring constantly, until it starts to color, about 2 minutes.
5. Add the tomatoes, oregano, basil, thyme, lemon zest, Worcestershire and Tabasco, and cook, stirring, for 2 minutes.
6. Add the stock and bring to a boil.
7. Reduce the heat to low and simmer, uncovered, until the sauce thickens and reduces by one-quarter in volume, 20 to 25 minutes, stirring occasionally.
8. To serve immediately, add the shrimp and cook, stirring, until cooked through and tender, about 5 minutes. Adjust the seasoning to taste. Arrange 1/2 to 3/4 cup long grain white rice in each of 4 to 6 large shallow bowls or on large plates.
9. Ladle the shrimp Creole over the rice, garnish with chopped parsley, and serve.

bacon grease, flour, tomato paste, yellow onion, green bell pepper, celery, garlic, salt, red pepper, bay leaves, tomato paste, tomatoes, fresh parsley, fresh oregano, fresh basil, thyme, lemon zest, worcestershire sauce, tabasco sauce, chicken, shrimp, rice

Taken from www.food.com/recipe/emerils-creole-sauce-372830 (may not work)