6 tb Butter
2 c Onion; coarsely chopped
2 c Celery; coarsely chopped
2 c Green or red bell pepper;
-coarsely chopped
1 c Tomato puree
6 Fresh tomato; peeled
3 Bay leaves
1/4 ts Oregano
1 pn Thyme
Creole Seafood Seasoning
2 c Seafood stock
1/4 c Butter
2 c Onion; coarsely chopped
1 tb Brown sugar
2 c Celery; coarsely chopped
2 c Green or red bell pepper;
-coarsely chopped
60 lg Fresh shrimp; peeled and
-deveined
Streamed rice or jambalaya
Melt 6 tb butter in 3 qt 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 with 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.
