FOR 2 1/2 CUPS SAUCE:

2 tbsp. unsalted butter
1 1/2 c. onion, chopped
1 c. celery, chopped
1/2 c. bell pepper, chopped
1 green raw jalapeno pepper with seeds, minced
1 clove garlic, minced

SEASONING MIX:

1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. white pepper
1 tsp. red (cayenne) pepper
1 c. fresh tomatoes, peeled and chopped
1/2 c. tomato sauce
1 bay leaf
1 1/4 c. seafood stock or shrimp stock
3/4 c. brown sugar, packed
1 lb. raw medium shrimp, peeled and deveined

Melt butter in a saucepan over medium high heat. Add onion, celery, bell pepper, jalapeno and garlic and cook about 3 minutes. Add the seasoning mix and stir well. Add tomatoes, tomato sauce and bay leaf, cover, and bring to a boil. Add the stock and brown sugar and return to a boil. Reduce to a simmer and cook about 15 to 20 minutes. Add the shrimp and bring the mixture back to a boil. Cover, cook about 5 minutes, and remove from heat. Serve the shrimp on top of a mound of rice surrounded with sauce. Serve with lots of cold beer.