Shrimp Creole

This recipe was in the Starweek magazine and comes from a restaurant called "Zaidy's" in Toronto.
It makes enough red gravy and spice mixture for 3 meals.
Just freeze the leftover sauce and use it again with fresh vegies and shrimp.
You can also vary the amount of vegies and shrimp to suit the number of portions.

1/4 tsp. cayenne pepper
1/4 tsp. white pepper
1/4 tsp. black pepper
1/2 tsp. garlic powder
2 tsp. paprika
2 tsp. oregano
2 tsp. thyme
1/2 tsp. salt
2 tbsp. butter
2 medium onions, chopped
5 cloves garlic, minced
1 can (14 oz.) stewed tomatoes
3 tbsp. tomato paste
2 cups chicken stock
2 tbsp. soft butter
2 tbsp. flour
1 stalk celery, chopped
1/2 red pepper, chopped
1/2 green pepper, chopped
1 lb. peeled raw large or jumbo shrimp

1. Prepare a spice mixture by combining the first eight ingredients. Set aside.

2. To make red gravy, melt two tablespoons of butter in a large saucepan and fry chopped onions and garlic until soft. Add tomatoes, tomato paste, chicken stock and one tablespoon of the spice mixture. Simmer for 30 minutes.

3. Mix together soft butter and flour; stir this mixture into the red gravy and simmer for 10 more minutes. Set aside.

4. In a large pan, melt two tablespoons of butter and saute celery and red and green peppers until slightly softened. Add the shrimp and one-half teaspoon (or more) of the spice mixture, and continue to saute for a few more minutes.

5. Add one cup of the red gravy and simmer for 2 to 3 minutes more until shrimp are cooked through. Serve hot over rice. Yields four portions.