For tomato sauce
1 large onion, chopped
3 tablespoons olive oil
3 garlic cloves, minced
2 1/2 small cans (14 to 16 ounces each) whole tomatoes including juice
a 6-ounce can tomato paste
1 cup dry red wine
1 tablespoon sugar
1 teaspoon dried hot red pepper flakes, or to taste
2 teaspoons dried oregano, crumbled
1 bay leaf
For Creole seasoning
2 bay leaves
1 teaspoon paprika
3/4 teaspoon dried basil, crumbled
3/4 teaspoon dried thyme, crumbled
3/4 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1/2 teaspoon dried oregano, crumbled
Make tomato sauce:
In a large heavy skillet cook onion in oil over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add remaining sauce ingredients and salt and pepper to taste and simmer sauce, stirring occasionally, 45 minutes, or until thickened. Discard bay leaf and in a food processor purée sauce until smooth. Tomato sauce may be prepared up to this point 2 days ahead and chilled, covered.
Make Creole seasoning:
In a small bowl stir together Creole seasoning ingredients.
In a large heavy saucepan cook onion, celery, bell peppers, and jalapeño in oil over moderate heat, stirring frequently, until softened. Add garlic and cook 1 minute. Add Creole seasoning and cook, stirring, 1 minute. Add tomatoes and 2 cups sauce and simmer, stirring occasionally, 30 minutes. Creole sauce may be prepared up to this point 1 day ahead and chilled, covered. Bring Creole sauce to a simmer before proceeding.
Discard bay leaves and add shrimp to Creole sauce. Simmer mixture, stirring occasionally, 3 minutes, or until shrimp are cooked through.
