*  Exported from  MasterCook  *
 
                               Shrimp Creole
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cajun                            Main Dish
                 Fish                             Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        Fresh shrimp -- heads off
      1/2  cup           Vegetable oil
    2                    Large bell peppers -- chopped
   10                    Lge. tomatoes -- peeled&seeded
    1      teaspoon      Ground red pepper
      1/2  teaspoon      Ground white pepper
    1      tablespoon    Fresh basil or 2 t dried
    5                    Bay leaves
    1      cup           Parsley -- chopped
    3                    Med. yellow onions -- chopped
    5                    Celery ribs -- chopped fine
    2      teaspoons     Salt
      1/2  teaspoon      Ground black pepper
    1      tablespoon    Fresh thyme or 2 t dried
    1 1/2  teaspoons     Sugar
    1      cup           Green onions -- 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.
 
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