New Orleans Shrimp Creole

This is a great dish for Mardi Gras...or any other time for that matter!  Most Shrimp Creole you get in restaurants outside of New Orleans is not very flavorful...usually a bit bland.  This dish was adapted to my taste from a Paul Purdhomme recipe, and it is very good!  NOTE: I make the sauce and let it sit for about an hour so spices marry well, then I add the shrimp and finish cooking.  Add a green salad, and a crusty baguette, and you have a great tasting meal!

Ingredients:
2# raw shrimp, peeled and deveined
6-8 cups cooked white rice
2 TBS bacon grease
1 ¼ C chicken stock
1 ¼ C onions, finely chopped
1 C celery, finely chopped
¾ C bell pepper, finely chopped
2 TBS butter
1 tsp. garlic, finely minced
1 bay leaf
½ tsp. salt
½ tsp. white pepper
½ tsp. cayenne pepper
½ tsp. black pepper
¾ tsp. Tabasco sauce
1 tsp dried thyme
¾ tsp. dried basil
1 ½ C finely diced canned tomatoes
1 can tomato sauce
1 tsp. sugar

Instructions:
Wash, peel and devein the shrimp; refrigerate until needed. Sauté vegetables in bacon grease until soft; add butter. Add garlic, bay leaf, salt and all peppers; stir well. Then add rest of spices, including Tabasco, and stock. Cook over medium heat about 5 minutes to allow seasonings to marry; stirring occasionally. Add tomatoes, tomato sauce and sugar; simmer for 30 minutes. Add shrimp, stir well. Simmer about 5-10 minutes just until shrimp are plump and pink. To serve, center 1 C cooked white rice on plate, and spoon Shrimp Creole over.
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