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

Preparation - tomato sauce:
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 puree sauce until smooth. Tomato sauce may be prepared up to this point 2 days ahead and chilled, covered.

Preparation - Creole seasoning:
In a small bowl stir together Creole seasoning ingredients.

In a large heavy saucepan cook onion, celery, bell peppers, and jalapeno 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.

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

Serve Shrimp Creole over rice, in a large soup bowl, and garnish with parsley.

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