Louisiana Style Shrimp Creole Recipe

• 1 lrg onion, minced
• 3 Tbsp. extra virgin olive oil
• 3 clv garlic, chopped
• 2 1/2 sm cans (14 to 16 ounces each) whole tomatoes including juice
• 1 x 6-oz can tomato paste
• 1 c. dry red wine
• 1 Tbsp. sugar
• 1 tsp dry warm red pepper flakes, or possibly to taste
• 2 tsp dry oregano, crumbled
• 1 x bay leaf
• 2 x bay leaves
• 1 tsp paprika
• 3/4 tsp dry basil, crumbled
• 3/4 tsp dry thyme, crumbled
• 3/4 tsp salt
• 1/2 tsp freshly grnd white pepper
• 1/2 tsp freshly grnd black pepper
• 1/2 tsp cayenne
• 1/2 tsp dry oregano, crumbled
• 1 x onion, minced
• 1 x celery rib, minced
• 1/2 x green bell pepper, minced
• 1/2 x red bell pepper, minced
• 1 x fresh jalapeno chili, or possibly to taste, seeded and minced fine
• 3 Tbsp. extra virgin olive oil
• 2 clv garlic, chopped
• 2 x 14- to 16-oz cans whole tomatoes, liquid removed and minced coarse
• 1 1/2 lb medium shrimp (about 48), shelled and deveined if you like

Directions