For the tomato sauce:
1 large onion, chopped
3 tbsp olive oil
3 garlic cloves, chopped
2 cans 14 - 16 ounces each, whole tomatoes including juice
6-ounce can tomato paste
1 cup dry red wine
1 tbsp sugar
1 tsp dried hot red pepper flakes
2 tsp oregano, chopped
1 bay leaf
For the Creole seasoning:
2 bay leaves
1 tsp paprika
1/2 tsp basil, chopped
1/2 tsp dried thyme, crumbled
1/2 tsp salt
1/2 tsp freshly ground white pepper
1/2 tsp freshly ground black pepper
1/2 tsp cayenne
1/2 tsp oregano, chopped
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 tbsp olive oil
2 garlic cloves, minced
2 14-16-ounce cans whole tomatoes, drained and chopped coarse
1 1/2 pounds medium shrimp (about 48), shelled
To make the tomato sauce:
1) fry the onion in oil over moderate heat until softened,. stir in the garlic and cook, stirring, foe 1 minute ,stir in all the remaining sauce ingredients and salt and pepper to taste ,simmer for 45 minutes, or until thickened.
2) discard the bay leaf, in a food processor purée the sauce until smooth.
For the Creole seasoning:
In a small bowl stir together all the seasoning ingredients.
1) fry the onion, celery, bell peppers, and jalapeño in oil over moderate heat, stirring frequently, until softened then add the garlic and cook 1 minute.
2) add the Creole seasoning and cook, stirring, 1 minute then add the tomatoes and 2 cups tomato sauce and simmer, stirring occasionally, for 30 minutes.
3) discard the bay leaves and add the shrimps to the sauce, simmer stirring occasionally for 3 minutes.
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