Shrimp Creole

---------- Recipe via Meal-Master (tm) v8.03

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"

-----