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Shrimp Creole

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Ingredients

3 Tbsp. butter
1 med chopped onion
1 tsp chopped garlic
3/4 cup or 1 large stalk celery
1/2 cup or 1/2 green pepper, chopped
1 16oz can diced tomatoes
1 12oz can tomato sauce
2 bay leaves
some white wine
1 tsp salt
1/2 tsp freshly ground black pepper
2 Tbsp sugar
2 Tbsp chopped fresh parsley
1 tsp picapepper
2 Tbsp Worcestershire
2-1/2 pounds shrimp, peeled and deveined or chicken
5 cups cooked white rice

Directions
1. In a 4-quart saucepan, melt butter over high heat. Add onion and cook 3 mins, stirring frequently.
2. Reduce heat to medium-low and continue cooking, stirring frequently until onion is a rich brown color but not burned.
3. Add garlic, celery, and bell-pepper. Cook, stirring occasionally, until tender, about 3 mins.
4. Add tomatoes, tomato sauce, bay leaves, salt, pepper, sugar, parsley, Tabasco, and Worcestershire.
5. Heat to boiling.
6. Reduce heat and simmer, uncovered, for 15 mins, scraping bottom of pan frequently with a wooden spoon. (To this point it may be prepared up to a day in advance.)
7. Add shrimp, turn off heat, cover, and let stand, stirring occasionally, 10 mins, or until shrimp are pink.
8. Serve with rice.
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