Easy recipe Confetti Corn Bread–Crusted Shrimp in Creole Filling

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about four tablespoons unsalted butterabout one medium onion, choppedtwo stalks celery, thinly slicedabout one/two green bell pepper, choppedtwo cloves garlic, mincedabout one tablespoon Creole seasoningtwo tablespoons flourOne fourteen-ounce can diced tomatoesabout one/two cup tomato sauceabout one cup chicken brothabout one bay leafeight ounces bay shrimpabout one/two cup (about one stick) unsalted butter at room temperaturetwo teaspoons granulated sugartwo eggs at room temperatureone quarter cup peeled and diced mild green chiles, fresh or canned (drained) about one/two cup corn (Recipes by ingridients corn) kernelsabout one/two cup canned cream-style corntwo tablespoons finely chopped red bell peppertwo tablespoons finely chopped green bell pepperabout one/two cup all-purpose flourabout one/two cup yellow cornmealabout one tablespoon baking powderabout one/two teaspoon. salt (Recipes by ingridients salt) .