Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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, peeledseeded
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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