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