3 tablespoons vegetable oil 2 cups sliced celery 2 onions, chopped 4 cloves garlic, crushed 1 teaspoon sugar 2 tablespoons flour 1 teaspoon salt 1 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 2 cans (14.5 ounce size) crushed tomatoes 1 can (15 ounce size) tomato sauce 1 bay leaf, crushed 1 tablespoon hot pepper sauce 2 pounds medium shrimp, peeled and deveined
Heat the oil in a Dutch oven on medium heat. Saute celery, onions and garlic until the onions are pearly white and the celery begins to soften.
Stir in all remaining ingredients except shrimp. Bring to boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
About 15 minutes before serving, stir in shrimp. If needed, raise the temperature to medium low. It should be bubbling, but not burning. Serve when the shrimp is pink and cooked through. Remove bay leaf before serving.