Emeril'S Creole Sauce - cooking recipe

Ingredients

2 tablespoons bacon grease
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup finely chopped yellow onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1 tablespoon minced garlic
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes (to taste)
2 bay leaves
2 tablespoons tomato paste
3 cups finely chopped peeled, and seeded tomatoes
1 tablespoon chopped fresh parsley, plus more for garnish
1 1/2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon grated lemon zest
1 teaspoon Worcestershire sauce
1 1/2 teaspoons Tabasco sauce or 1 1/2 teaspoons other hot pepper sauce
2 cups chicken, shrimp or 2 cups fish stock, cold
1 1/4 lbs shrimp, peeled and deveined
hot cooked long-grain rice, for serving

Preparation

Heat the bacon grease in a medium, heavy saucepan over medium heat. Add the flour and stirring constantly with a heavy wooden spoon, cook until a roux a light brown forms, about 6 minutes.
Add the onions, celery, and bell pepper and cook over medium heat, until the vegetables are tender, 5 to 6 minutes.
Add the garlic, salt, red pepper, and bay leaves, and cook, stirring, for 30 seconds.
Add the tomato paste and cook, stirring constantly, until it starts to color, about 2 minutes.
Add the tomatoes, oregano, basil, thyme, lemon zest, Worcestershire and Tabasco, and cook, stirring, for 2 minutes.
Add the stock and bring to a boil.
Reduce the heat to low and simmer, uncovered, until the sauce thickens and reduces by one-quarter in volume, 20 to 25 minutes, stirring occasionally.
To serve immediately, add the shrimp and cook, stirring, until cooked through and tender, about 5 minutes. Adjust the seasoning to taste. Arrange 1/2 to 3/4 cup long grain white rice in each of 4 to 6 large shallow bowls or on large plates.
Ladle the shrimp Creole over the rice, garnish with chopped parsley, and serve.