Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Butter 2 c Seafood stock
2 c Coarsely chopped onion (See MM#: 9241)
2 c Coarsely chopped celery 1/4 c Butter
2 c Coarsely chopped Green or 2 c Coarsely chopped onion
Red bell pepper 1 tb Brown sugar
1 c Tomato puree 2 c Coarsely chopped celery
6 Fresh tomato, peeled 2 c Coarsely chopped Green or
3 Bay leaves Red bell pepper
1/4 ts Oregano 60 Large fresh shrimp, peeled
Pinch of thyme And deveined
Creole Seafood Seasoning Streamed rice or jambalaya
(See MM#: 9239)

Melt 6 tablespoons butter in 3 quart saucepan over medium heat. Add onion,
celery and pepper and saute 10 minutes. Add tomato puree, tomatoes, bay
leaves, oregano, thyme and seafood seasoning to taste and cook an
additional 10 minutes. Stir in stock and bring to boil. reduce heat and
simmer until sauce begins to thicken, about 45 minutes. remove from heat
and strain; discard vegetables.

Melt remaining butter in large saute pan over medium heat. Add
onion,sprinkle wit sugar and saute until golden brown. Add celery and
pepper and saute an additional 3 to 4 minutes. Reduce heat, stir in
reserved sauce and simmer gently 10 minutes. Add shrimp and cook just until
heated through. Serve immediately over rice or jambalaya.

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