Shrimp Creole

1 Tablespoon Olive oil
1 small onion
1 clove garlic, sliced
1 green bell pepper, chopped (optional)
Oregano
Parsley
Basil
Salt
Pepper
2-3 bay leaves
Tabasco Sauce
1 can whole tomatoes (processed in blender), 24 ounces
1 can tomato paste, 6 ounces
1 pound shrimp (peeled & de-veined)
Brown Rice

Sauté onion, garlic, & bell pepper in olive oil; add spices (dash of each ) and cook 5 to 10 minutes, until softened. Next add tomatoes and tomato paste, mix well. Simmer slowly for 45 minutes with lid on, stirring occasionally. Then add shrimp and simmer with cover on 10 minutes, or until shrimp is pink. Remove bay leaves and serve over rice. May add more Tabasco for spice.