Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Fresh shrimp; heads off 1 qt Water
1/2 c Vegetable oil 3 md Yellow onions; chopped
2 Large bell peppers; chopped 5 Celery ribs; chopped fine
10 lg Tomatoes; peeled seeded 2 ts Salt
1 ts Ground red pepper 1/2 ts Ground black pepper
1/2 ts Ground white pepper 1 tb Fresh thyme or 2 t dried
1 tb Fresh basil or 2 t dried 1 1/2 ts Sugar
5 Bay leaves 1 c Green onions; chopped
1 c Parsley; chopped

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 tomato

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."
Shared on alt.creative-cook and alt.creative-cooking

by Judi M. Phelps.

jphelps#best.com

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