Shrimp Creole

• 12 cup onion, chopped
• 12 cup celery, chopped
• 12 cup anaheim chili, chopped
• 1 serrano chili, fine dice
• 1 garlic clove, minced
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1 12 teaspoons chili powder
• 14 12 ounces cut tomatoes
• 8 ounces tomato sauce
• 1 tablespoon Worcestershire sauce
• 12 ounces shrimp, peeled

1. Heat a non-stick pot over medium heat for 3-4 minutes.
2. Add onion, celery, Anaheim pepper, Serrano pepper and garlic.
3. Add Kosher salt, sugar, chile powder to veggies and mix well.
4. Add 1/4 cup of the beef broth and cook down until almost gone, stirring occasionally.
5. Add another 1/4 cup of the beef broth and cook down until almost gone, stirring occasionally.
6. Add the final 1/4 cup beef broth, cut tomatoes, tomato sauce and Worcestershire sauce.
7. Partially cover, reduce heat to a slow simmer and cook for about 25 minutes.
8. Add the shrimp and cook for another 5-10 minutes or until shrimp are cooked through.
9. Serve over rice or pasta.

onion, celery, anaheim chili, serrano chili, garlic, kosher salt, sugar, chili powder, tomatoes, tomato sauce, worcestershire sauce, shrimp

Taken from www.food.com/recipe/shrimp-creole-490372 (may not work)