------------- Recipe Extracted from Meal-Master (tm) Database --------------
  
      Title: Shrimp Creole
 Categories: Cajun Main dish Fish  
   Servings:  6
 
       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 t  Salt   
       1 t  Ground red pepper                 1/2 t  Ground black pepper   
     1/2 t  Ground white pepper                 1 T  Fresh thyme or 2 t dried   
       1 T  Fresh basil or 2 t dried        1 1/2 t  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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