For the Shrimp Creole:
Combine and sauté onions, celery, peppers, and garlic in the butter until onions are clear. Once clear, add in flour and mix well until combined. Once combined, add the white wine, tomato paste, and the stewed tomatoes mixing until all is combined well. Add in 1 ½ quarts of the stock about a cup at a time mixing thoroughly until there are no lumps and the sauce is smooth. Bring to a boil then back down to a simmer. Allow to simmer for 10 minutes then add in the hot sauce, shrimp, green onions and diced tomatoes. Allow the shrimp to cook through and add in stock if the sauce is too thick. Finish the creole off by adjusting the salt and pepper to taste and adding fresh chopped parsley. Serve over desired starch or fried fish or shrimp.
For the Hash:
Roast all veggies in oven at 350 degrees with olive oil salt and pepper. You can grill the corn a grill or roast in the oven, without the husk until they are nicely charred. Cut corn off of the cobs. Set all of your fall veggies aside. In a large skillet add oil, red onions, sweet peppers, and a pinch of salt and pepper. Let sauté for about 3 mins. Once the peppers and onions are to desired wellness, add roasted pumpkin and let it cook for approximately 2 mins. Add the okra, and the corn to the hash and let cook for another 3 mins. Add the potatoes and fresh herbs(optional) with about a tablespoon of butter. Cook for another 3 mins or until crispy. Adjust seasoning as needed.