---------- 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”
  
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