Shrimp Creole

This was the standard company dish when I was growing up. Here it is in its inauthentic glory. Adapted from Better Homes and Garden Cookbook, 1954.Paula Dean's recipe is almost identical.

• 3 tablespoons olive oil
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped celery
• 2 cloves garlic, minced
• 4 (14 1/2-ounce) cans diced tomatoes, I like the fire-roasted ones
• 2 (8-ounce) cans tomato sauce
• 1/ 1/2 teaspoon salt
• 2 teaspoon sugar
• 2 teaspoons chili powder, I use ancho chile powdr
• 2 teaspoons dried basil
• 2 tablespoons Worcestershire sauce
• 4 to 8 drops of Tabasco
• 2 lbs pounds medium shrimp, peeled and deveined

Heat the olive oil in a large heavy skillet and cook the onion, celery, and garlic over low heat until tender, about 5 minutes. Add the tomatoes, tomato sauce, salt, sugar, chili powder, basil, Worcestershire sauce, and Tabasco sauce. Simmer uncovered for 20 to 30 minutes, stirring occasionally to keep mixture from sticking.

Add the shrimp and cook for about 2 to 3 minutes, until the shrimp are done with a pink color. Serve in bowls with rice.