4 tbsp. unsalted butter
1 c. chopped onion
1 tsp. finely minced garlic
1 c. celery, sliced
1 c. green pepper, chopped
8 oz. mushrooms, sliced
1 1/2 c. canned Italian tomatoes, coarsely chopped
1 1/2 lb. extra large shrimp, sauteed in 2 tbsp. butter
3 tbsp. tomato paste
1/3 c. chili sauce
1 1/2 c. fish stock or clam juice
1/8 to 1/4 tsp. cayenne pepper
1/2 tsp. pepper
1/2 tsp. paprika
2 bay leaves
1/2 tsp. thyme
1/2 tsp. oregano
Cooked rice
Salt to taste

Melt butter in Dutch oven; add onion, garlic, celery, green pepper and mushrooms, cook for 5 minutes. Add tomatoes, tomato paste, fish stock, chili sauce and seasonings. Bring to a boil, lower heat, simmer 20 minutes. Saute shrimp in 2 tablespoons butter until they just turn pink and begin to curl. Add to Creole base and heat 5 minutes. Serve over cooked rice.