New Orleans Red Gravy

TV 7 Morning Show- September 30, 2005 

2 tbslp. olive oil

1 cup diced onion

1 cup diced celery

1 cup diced green bell pepper

1 small jalapeno seeded and diced

1 cup diced cooked chicken

1 cup diced smoked sausage

1 cup diced cooked ham

2 cups raw 31-41 count, peeled and deveined

2 cups dry red wine

1 tblsp. Creole seasoning

3 cups tomato sauce

2 scallions minced

grated parmesan to garnish

6 bowls spaghetti or rice  

Add the first nine ingredients to an eight quart pot and cook until onion is wilted and shrimp are pink.  Add the next four ingredients and let simmer 30 minutes.  Serve over spaghetti or rice and garnish with cheese and scallions.