SHRIMP CREOLE

      Title: SHRIMP CREOLE
  Categories: Cajun, Main dish, Seafood
       Yield: 6 Servings
  
       2 lb Fresh shrimp, heads off
       1 qt Water
     1/2 c  Vegetable oil
       3 ea Med. yellow onions, chopped
       2 ea Large bell peppers, chopped
       5 ea Celery ribs, chopped fine
      10 ea Lge. 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 ea 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 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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