Ingredients

Serves 4 to 6

　　

For tomato sauce

1 large onion, chopped

　　3 tablespoons olive oil

　　3 garlic cloves, minced

　　2 1/2 small cans (14 to 16 ounces each) whole tomatoes including juice

　　a 6-ounce can tomato paste

　　1 cup dry red wine

　　1 tablespoon sugar

　　1 teaspoon dried hot red pepper flakes, or to taste

　　2 teaspoons dried oregano, crumbled

　　1 bay leaf

　　

For Creole seasoning

2 bay leaves

　　1 teaspoon paprika

　　3/4 teaspoon dried basil, crumbled

　　3/4 teaspoon dried thyme, crumbled

　　3/4 teaspoon salt

　　1/2 teaspoon freshly ground white pepper

　　1/2 teaspoon freshly ground black pepper

　　1/2 teaspoon cayenne

　　1/2 teaspoon dried oregano, crumbled

　　1 onion, chopped

　　1 celery rib, chopped

　　1/2 green bell pepper, chopped

　　1/2 red bell pepper, chopped

　　1 fresh jalapeño chili, or to taste, seeded and chopped fine (wear rubber gloves)

　　3 tablespoons olive oil

　　2 garlic cloves, minced

　　two 14- to 16-ounce cans whole tomatoes, drained and chopped coarse

　　1 1/2 pounds medium shrimp (about 48), shelled and deveined if desired

　　Accompaniment: cooked rice

　　Garnish: 1/4 cup packed fresh parsley leaves, washed well, spun dry, and chopped

　　

Make tomato sauce:

Step 1

In a large heavy skillet cook onion in oil over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add remaining sauce ingredients and salt and pepper to taste and simmer sauce, stirring occasionally, 45 minutes, or until thickened. Discard bay leaf and in a food processor purée sauce until smooth. Tomato sauce may be prepared up to this point 2 days ahead and chilled, covered.

　　

Make Creole seasoning:

Step 2

In a small bowl stir together Creole seasoning ingredients.

　　

Step 3

In a large heavy saucepan cook onion, celery, bell peppers, and jalapeño in oil over moderate heat, stirring frequently, until softened. Add garlic and cook 1 minute. Add Creole seasoning and cook, stirring, 1 minute. Add tomatoes and 2 cups sauce and simmer, stirring occasionally, 30 minutes. Creole sauce may be prepared up to this point 1 day ahead and chilled, covered. Bring Creole sauce to a simmer before proceeding.

　　

Step 4

Discard bay leaves and add shrimp to Creole sauce. Simmer mixture, stirring occasionally, 3 minutes, or until shrimp are cooked through.

　　

Step 5

Serve shrimp Creole over rice, garnished with parsley.