Louisiana-Style Shrimp Creole

• 1 small onion, chopped
• 1/2 large green bell pepper, seeded and chopped
• 1 stalk celery, diced
• 2 tablespoons fresh minced garlic
• 2 teaspoons chili powder
• 3 tablespoons butter
• 1 1/2 tablespoons cornstarch
• 1 (20 ounce) can stewed tomatoes
• 1 (8 ounce) can tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon creole seasoning (or to taste or use Cajun seasoning)
• louisiana hot sauce or Tabasco sauce
• 2 lbs medium shrimp (peeled and deveined)
• salt and black pepper (to taste)
• 2 -4 tablespoons whipping cream (optional add in for a creamy sauce)

1. In a medium saucepan melt butter over medium heat; Add in onion, bell pepper, celery, garlic and chili powder; saute for until vegetables are tender (about 3-4 minutes).
2. Whisk in the cornstarch, then stir in the stewed tomatoes, tomato sauce and Worcestershire sauce; bring to a simmer over medium heat stirring and breaking up the tomatoes with back of a spoon.
3. Add in Creole seasoning to taste (and wine if using) simmer uncovered for about 25 minutes (you may simmer longer if desired for a thicker richer sauce).
4. If you prefer a creamy Creole sauce add in whipping cream at this point starting with 2 tablespoons and adding in more to taste.
5. Add in the uncooked shrimp; cook for 5 minutes.
6. Season with salt and black pepper to taste.

onion, green bell pepper, celery, garlic, chili powder, butter, cornstarch, tomatoes, tomato sauce, worcestershire sauce, creole seasoning, hot sauce, shrimp, salt

Taken from www.food.com/recipe/louisiana-style-shrimp-creole-237727 (may not work)