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1
Peel and devein the shrimp.
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2
Place heads (if you have them), and peels in a small saucepan and add the water.
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3
Bring to a slow boil over medium-high heat and let boil slowly for 15-20 minutes.
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4
Strain and discard the heads and peels.
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5
Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat.
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6
Add the onions, peppers, and celery and saute stirring often, until the vegetables are very soft, about 45 minutes.
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7
Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to simmer.
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8
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).
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9
When you are ready to serve, return the sauce to a simmer and add the shrimp.
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10
Cook until they turn pink, 5-7 minutes.
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11
Stir in the green onions and parsley and let cook for 1 minute more.
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12
Serve on flat plates over beds of rice.
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13
SHRIMP AND HAM OR TASSO JAMBALAYA:
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14
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.
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15
Meanwhile, boil or steam 2-3 cups raw rice.
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16
Finish the sauce (which will be your jambalaya base) by adding the shrimp, green onions, and parsley as above.
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17
(If you are using leftover Shrimp Creole, remove the shrimp and reheat the sauce, add the ham and tomato sauce, and proceed as above.
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18
Return the shrimp to the pan at the end of cooking.)
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19
Place the hot, cooked rice in a large bowl, pour the jambalaya base over, mix well, and serve.
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20
You can also prepare this dish with sausage instead of ham.
