Shrimp Creole

• 1 1/2 lb medium to large shrimp, peeled and deviened
• 2 Tbsp vegetable oil
• 1 1/4 cup finely chopped onions, in all
• 3/4 cup finely chopped celery
• 3/4 cup finely chopped bell peppers
• 1 Tbsp butter
• 1 tsp minced garlic
• 1 bay leaf
• 1 tsp salt
• 3/4 tsp white pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 3/4 tsp Tabasco
• 1 1/2 tsp dried thyme
• 3/4 tsp dried sweet basil
• 3 cups diced roma tomatoes
• 3/4 cup tomato sauce
• 1 tsp sugar
• Hot cooked rice

1. Heat the vegetable oil over high heat in a 4 quart saucepan. Add 1/2 cup of the onions and cook over high heat 3 minutes stirring frequently. Lower heat to medium low and continue cooking, stirring frequently until onions are rich brown in color but not burned, 5 to 8 minutes. Add the remaining onions, celery, bell pepper and butter. Cook over high heat until the celery and bell peppers start to get tender, about 5 minutes. Add the barlic, bay leaf, salt and peppers. Stir well. Add Tabasco, thyme, basil and 1/4 cup water. Cook over high heat 5 minutes to allow the seasonings to marry and vegetables to brown further, stirring occasionally. Add the tomatoes and tomato sauce, turn to low and simmer 15 minutes, stirring occasionally. Add more water if too thick and the sugar. Simmer another 15 minutes.
2. Cool and refrigerate if made the day before. Bring mixture back to a boil, turn heat off and add the shrimp. Cover the pot and let sit 5 - 10 minutes until shrimp are pink.
3. To serve, mound 1/2 cup rice in center of serving bowl and top with 1 cup of creole.

shrimp, vegetable oil, onions, celery, bell peppers, butter, garlic, bay leaf, salt, white pepper, cayenne pepper, black pepper, tabasco, thyme, sweet basil, roma tomatoes, tomato sauce, sugar, rice

Taken from www.epicurious.com/recipes/member/views/shrimp-creole-1251036 (may not work)