2 lbs. fresh shrimp, heads off
1/2 c. vegetable oil
2 lg. bell peppers, chopped
10 lg. tomatoes, peeled and seeded
1 tsp. ground red pepper
1/2 tsp. ground white pepper
1 tbsp. fresh basil or 2 tsp. dried
5 bay leaves
1 c. parsley, chopped
1 qt. water
3 med. yellow onions, chopped
5 celery ribs, chopped fine
2 tsp. salt
1/2 tsp. ground black pepper
1 tbsp. fresh thyme or 2 tsp. dried
1 1/2 tsp. sugar
1 c. green onions, chopped

Peel and devein the shrimp. Place heads if you have them and peels in a saucepan and add the water. Bring to a slow boil over medium high heat and let boil slowly for 15-20 minutes. Strain and discard the heads and peels.

Place the oil in a Dutch oven or other large pot and place over medium high heat. Add the onions, peppers and celery and saute stirring often, until the vegetables are very soft, about 45 minutes.

Stir in tomatoes, salt, peppers, herbs, sugar and shrimp stock and return to simmer. Reduce heat to medium and let simmer for 2 hours stirring occasionally.

This is your creole sauce; it can be prepared 1 or 2 days in advance and stored in the refrigerator. It will be even better after sitting a couple of days. When you are ready to serve, return the sauce to a simmer and add the shrimp. Cook until they turn pink, 5-7 minutes. Stir in the green onions and parsley and let cook for 1 minute more. Serve on flat plates over beds of rice. Serves 6-8.