Shrimp Creole 2

3 pounds large shrimp
1/2 cup olive oil
2 medium yellow onions
1 medium red onion, chopped
One 26-ounce jar Classico Mushroom and Ripe Olive pasta sauce
2/3 of a 10-ounce can diced green chilies
2/3 of a 10-ounce can diced tomatoes
26.6 ounce can Campbell Tomato Juice
In separate bowl:
2 teaspoons salt
1 teaspoon ground red pepper
1/2 teaspoons black pepper
1/2 teaspoon white pepper
2 teaspoon dried thyme
2 teaspoon dried basil
1-1/2 teaspoon cinnamon sugar
3 bay leaves

Peel and clean shrimp. Place heads and peels in small sauce pan. Add 1 quart water. Bring to oil over medium heat for 15-20 minutes. Strain and discard heads and peels. Place the oil in a Dutch oven or other large pot and place over medium heat. Add onions and peppers; saute, stirring all vegetables until they are soft. Stir in Classico sauce with tomato juice, Rotel tomatoes and green chills. Add all seasonings from bowl. Stir in shrimp stock (1 quart) and stir. Let simmer 2 hours. Add shrimp. Serve over rice.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana