---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cajun, Main dish
       Yield: 6 servings
   1 3/4 lb Small shrimp (see notes)            1 ts White pepper
       2 tb Unsalted butter                     1 ts Dried thyme leaves
       1 tb Vegetable oil                     1/2 ts Ground cayenne pepper
     1/2 c  Canned tomato sauce             1 1/2 c  Basic shrimp stock
       3 tb Onions, chopped very fine         1/2 c  Heavy cream
   2 1/2 tb Green bell peppers, chopped     3 1/2 c  Basic cooked rice
       2 tb Celery, chopped very fine         3/4 c  Green onions finely
       1 ts Minced garlic                       1 c  Packed, lump crabmeat
       1 ts Salt                          
   NOTE:  If shrimp with heads are not available, buy 1 pounnd shrimp with
   shells and substitute other seafood ingredients for the heads in making
   seafood stock. Peel the shrimp and use the heads and shells to make the
   stock; refrigerate shrimp until ready to use.
      In a large skillet melt the butter with the oil.
    Add the tomato sauce, onions, bell peppers, celery, garlic, salt, white
   pepper, thyme and cayenne pepper; saute over medium heat 5 minutes,
   stirring frequently. Add the stock and continue cooking over high heat for
   10 minutes, stirring occasionally.  Stir in the rice, green onions and
   crabmeat, keeping the lumps of crabmeat intact as much as possible. Heat
   through and serve immediately. From Paul Prudhomme’s Louisiana Kitchen