1 1/2 c. onion, minced
3/4 c. green bell pepper, chopped
1/4 c. celery, diced fine
1 tbsp. dried parsley
1/4 tsp. tarragon
1/4 tsp. basil
1/4 c. white wine
1/2 tsp. cayenne red pepper
1 (6 oz.) tomato paste, no salt
1 (8 oz.) tomato sauce, no salt
2 c. water
3 bay leaves
1 clove garlic, crushed
3 tbsp. olive oil
2 c. cleaned & cooked shrimp or 2 cans or 2 (7 oz.) frozen shrimp

Note: One or all of the following can be added: Crab meat, clams, scallops, lobster or more shrimp.

Heat 4 inch deep pot. Add olive oil, bay leaves and garlic simmer covered 2 minutes, stirring constantly. Remove garlic and bay leaves.

Add onion, bell pepper, celery and cook covered until tender. Stir in tomato paste, tomato sauce, water and wine. Add the tarragon, dried parsley, basil and red pepper; bring to boil and simmer covered for 30 minutes, stir frequently. Add shrimp or combo to pot stir, bring to boil. Cut off fire. Cover and let sit for 5 minutes. Serve over hot rice or favorite pasta.