Southwest Louisiana Shrimp Creole

2 pounds of medium to large shrimp, peeled and deveined.

1 large can of tomato paste or 3 cans of tomato sauce

16 oz. of petite diced tomatoes

1 cube tomato bullion

3 cloves of garlic, finely minced

2 stalks of celery, small diced

2 stems of green onion, finely chopped

1 small yellow onion, finely chopped

(¼ cup of chopped bell pepper, green or red (optional)

¼ cup butter or 2 TBSP EVOO (Extra Virgin Olive Oil)

1 T. Creole seasoning (use your favorite brand or see recipe)

¼ t. Cayenne pepper

1 t. Garlic powder

Salt to taste