Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Fresh shrimp, heads off 1/2 t Ground black pepper
1 qt Water 1/2 t Ground white pepper
1/2 c Vegetable oil 1 T Fresh thyme or 2 t dried
3 ea Med. yellow onions, chopped 1 T Fresh basil or 2 t dried
2 ea Large bell peppers, chopped 1 1/2 t Sugar
5 ea Celery ribs, chopped fine 5 ea Bay leaves
10 ea Lge. tomatoes, peeledandseeded 1 c Green onions, chopped
2 t Salt 1 c Parsley, chopped
1 t Ground red pepper

Peel and devein the shrimp. Place heads (if you have them), and
peels in a small saucepan and add the water. Bring to a slow boil
over medium-high heat and let boil slowly for 15-20 minutes. Strain
and discard the heads and peels. Place the oil in a Dutch oven or
other large, heavy pot and place over medium-high heat. Add the
onions, peppers, and celery and saute stirring often, until the
vegetables are very soft, about 45 minutes. Stir in the tomatoes,
salt, peppers, herbs, sugar, and shrimp stock and return to simmer.
Reduce heat to medium and let simmer for 2 hours, stirring
occasionally, This is your creole sauce; it can be prepared 1 or 2
days in advance and stored in the refrigerator (I find the sauce is
even better after sitting a couple of days in the refrigerator).
When you are ready to serve, return the sauce to a simmer and add
the shrimp. Cook until they turn pink, 5-7 minutes. Stir in the
green onions and parsley and let cook for 1 minute more. Serve on
flat plates over beds of rice. Serves 6-8. SHRIMP AND HAM OR TASSO
JAMBALAYA: Prepare Shrimp Creole as above, but add about a pound of
cubed ham and a 4-ounce can of tomatoe sauce to the finished sauce
and simmer 45 minutes more. Meanwhile, boil or steam 2-3 cups raw
rice. Finish the sauce (which will be your jambalaya base) by adding
the shrimp, green onions, and parsley as above. (If you are using
leftover Shrimp Creole, remove the shrimp and reheat the sauce, add
the ham and tomato sauce, and proceed as above. Return the shrimp to
the pan at the end of cooking.) Place the hot, cooked rice in a large
bowl, pour the jambalaya base over, mix well, and serve. You can also
prepare this dish with sausage instead of ham. From Alex Patout's
"Cajun Home Cooking"

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