New Orleans Shrimp Creole - cooking recipe

Ingredients

1/4 cup dry white wine
1 large onion, diced
1/2 cup diced celery
1 large red pepper, diced
1/2 medium green pepper, diced
2 garlic cloves, minced
1 cup sliced okra (Frozen or fresh work well.)
2 (14 1/2 ounce) cans diced tomatoes
1 tablespoon tomato paste
1 cup chicken stock or chicken broth
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon celery seed
2 bay leaves
1 lb large shrimp, peeled and deveined
salt and pepper
brown rice, cooked

Preparation

In a large stockpot, heat the white wine over medium heat until it boils slightly; add in the onions, celery, peppers and garlic. Saute for 10 minutes.
Stir in the okra, tomatoes, tomato paste, broth, and seasonings. Bring to a boil, reduce the heat and simmer for 45 minutes.
Add in the shrimp and continue to cook for 5 to 6 minutes or until shrimp turn pink. Season with salt and pepper if desired.
Spoon stew into bowls and top with a scoop of cooked brown rice.