Louisiana Style Shrimp Creole

• 1 onion chopped
• 3 tablespoons olive oil
• 3 garlic minced
• 2 1/2 tomatoes smalls cans, 14 to 16 ounces each whole, including juice
• 6 ounces tomato paste
• 1 cup dry red wine
• 1 tablespoon sugar
• 1 teaspoon hot red pepper flakes dried, or to taste
• 2 teaspoons dried oregano crumbled
• 1 bay leaf
• 2 bay leaves
• 1 teaspoon paprika
• 3/4 teaspoon dried basil crumbled
• 3/4 teaspoon dried thyme crumbled
• 3/4 teaspoon salt
• 1/2 teaspoon ground white pepper freshly
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne
• 1/2 teaspoon dried oregano crumbled
• 1 onion chopped
• 1 celery rib chopped
• 1/2 green bell pepper chopped
• 1/2 red bell pepper chopped
• 1 jalapeno chili fresh, or to taste, seeded and chopped fine
• 3 tablespoons olive oil
• 2 garlic minced
• 16 ounces tomatoes cans whole, drained and chopped coarse
• 1 1/2 pounds medium shrimp about 48, shelled and deveined if desired

1. Preparation - tomato sauce:In a large heavy skillet cook onion in oil over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add remaining sauce ingredients and salt and pepper to taste and simmer sauce, stirring occasionally, 45 minutes, or until thickened. Discard bay leaf and in a food processor puree sauce until smooth. Tomato sauce may be prepared up to this point 2 days ahead and chilled, covered.
2. Preparation - Creole seasoning:In a small bowl stir together Creole seasoning ingredients.
3. In a large heavy saucepan cook onion, celery, bell peppers, and jalapeno in oil over moderate heat, stirring frequently, until softened. Add garlic and cook 1 minute. Add Creole seasoning and cook, stirring, 1 minute. Add tomatoes and 2 cups sauce and simmer, stirring occasionally, 30 minutes. Creole sauce may be prepared up to this point 1 day ahead and chilled, covered. Bring Creole sauce to a simmer before proceeding.
4. Discard bay leaves and add shrimp to Creole sauce. Simmer mixture, stirring occasionally, 3 minutes, or until shrimp are cooked through.
5. Serve Shrimp Creole over rice, in a large soup bowl, and garnish with parsley.

onion, olive oil, garlic, tomatoes, tomato paste, red wine, sugar, hot red pepper, oregano, bay leaf, bay leaves, paprika, basil, thyme, salt, ground white pepper, freshly ground black pepper, cayenne, oregano, onion, celery, green bell pepper, red bell pepper, jalapeno chili fresh, olive oil, garlic, tomatoes, shrimp

Taken from www.yummly.com/recipe/Louisiana-Style-Shrimp-Creole-1664673 (may not work)