Shrimp Creole

[Animal Chris]

2#-3# of medium white shrimp, peeled and deviened
1 Tablespoon of Olive Oil
1 Cup of chopped white onion, chopped medium
1 Cup of chopped green bell pepper, chopped medium
1 Cup of chopped celery, chopped medium
2 large cloves of garlic, minced fine
1 can of whole peeled tomatoes, diced coarsly - Strain the seeds from the juice and reserve
1 cup of water
1 teaspoon of Sugar
2 bay leaves
Creole Seasoning, Cayenne Pepper, Salt and Black Pepper - to taste
2 Tablespoons of Cornstarch
Water
Steamed Rice

Clean and vein shrimp and put aside.
Heat oil in a heavy, large skillet or pot. Add onion, bell pepper, celery and garlic. Bring to a medium heat and cook until the ingredients are wilted, about 15-20 minutes, longer if necessary. Add tomatoes, juice and water. Bring to a fast simmer. Add sugar, stirring. Add seasoning and bay leaves, adding salt, black and cayenne pepper to taste. Let tomatoes simmer over a medium low heat for about 30 minutes. Don't let it cook too fast and check for seasoning. Add shrimp and simmer for appx 10 minutes. Mix cornstarch in just enough water to make a thin paste. Stir in to the mix and bring to a brisk simmer for about 5 minutes or until thickened. Serve over rice.
Goes great with Hot French Bread and a Tossed Green Salad, easy on the dressing. This should serve about 4 normal appetites or 2 jumbo's.