3 1/2 lb. shrimp, shelled & deveined chicken or 2 1/2 c. fish stock
1/4 c. vegetable oil
2 1/2 c. finely chopped onions
1 3/4 c. finely chopped celery
1 1/2 c. finely chopped green bell peppers
4 tbsp. unsalted butter
2 tsp. minced garlic
1 bay leaf
2 tbsp. plus 2 tsp. Cajun Magic Seafood Magic
1 1/2 tsp. Tabasco sauce
3 c. peeled finely chopped tomatoes
1 1/2 c. tomato sauce
2 tsp. sugar
5 c. hot cooked rice

Heat oil over high heat in 4 quart saucepan. Add 1 cup of onions and cook over high heat about 3 minutes, stirring frequently until onions caramelize, 3-5 minutes. Add the remaining onions, the celery, bell peppers and 2 tablespoons of the butter. Cook over high heat until bell peppers and celery start to get tender, stirring occasionally. Add garlic, bay leaf and seafood magic. Stir well.

Add Tabasco sauce and 1/2 cup of the stock. Cook over medium heat about 5 minutes. Add tomatoes, reduce heat and simmer 10 minutes, stirring occasionally. Stir in tomato sauce. Add the remaining stock and sugar. Simmer 15 minutes, stirring occasionally. Add shrimp and cook just until plump and pink, 3-4 minutes. Serve over rice. Serves 8.