Shrimp Creole

3 tablespoons each: olive oil, flour

4 ribs celery, finely chopped

2 small yellow onions, finely chopped

1 small bell pepper, finely chopped

2 cloves garlic, minced

1/2 teaspoon dried thyme leaves, salt, black pepper

1/4 teaspoon, or to taste, ground red pepper

1 can (28 ounces) crushed tomatoes

1 can (6 ounces) tomato paste

1/2 cup chicken broth or water, more if needed

2 bay leaves

1 pound large Gulf shrimp, peeled, deveined

2 tablespoons each, fresh: thyme, Italian parsley

3 cups cooked rice

Heat oil in a Dutch oven or large heavy pot over medium-high heat; stir in flour. Cook, stirring, until roux is light brown, about 3 minutes; add celery, onions and bell pepper; lower heat to medium. Cook, stirring, until vegetables soften, about 4 minutes. Add garlic; cook, stirring, 1 minute.

Stir in tomatoes, tomato paste, broth, dried thyme, salt, black and red pepper; raise heat to high; heat to a boil. Lower to a simmer; add the bay leaves. Cover. Cook until flavors blend, about 25 minutes. Uncover; add more broth or water to desired consistency. Raise heat to medium high; stir in shrimp. Cook until shrimp turns pink, about 3 minutes. Cover; remove from heat; set aside until flavors come together, about 5 minutes. Serve over cooked rice.  Makes 6 servings.