SHRIMP CREOLE

By the way, people rave about this. Prepare for them to go back for seconds and thirds.

You can use this recipe to make Chicken Creole by substituting a 3 - 4 pound chicken, cut up (or 2 - 3 pounds of chicken breasts), seasoned and browned, and using chicken stock instead of shrimp stock.

• 1/4 cup olive oil (or use 2 tablespoons butter and 2 tablespoons oil for slightly more richness)
• 2 medium brown onions, small dice
• 2 medium red onions, small dice
• 1 green bell pepper, small dice
• 1 red bell pepper, small dice
• 1 yellow bell pepper, small dice
• 2 poblano chiles, small dice
• 6 ribs celery
• 6 cloves garlic, minced
• 2 quarts shrimp stock
• 6 cups crushed tomatoes (if using fresh tomatoes, run them through a food mill)
• 3 6-ounce cans tomato paste
• 1 quart ketchup
• 1/2 teaspoon white pepper
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons Creole seasoning or Tony Chachere's seasoning
• 3 tablespoons Tiger Sauce
• 3 tablespoons Cajun Power Garlic Sauce
• 1/2 teaspoon white sugar
• 1/2 teaspoon brown sugar
• 1/2 teaspoon Steen's cane syrup or light corn syrup
• 1/2 teaspoon molasses
• 1 teaspoon hot sauce (Tabasco or Crystal)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 4 teaspoons chopped fresh thyme (or 1-1/2 teaspoons dried thyme)
• 2 bay leaves
• 1/4 cup fresh squeezed lemon juice
• 3 pounds medium shrimp, peeled and deveined
• About 15 cups cooked long-grain or converted rice (about 5 cups raw)

To make a simple, quickie shrimp stock, reserve the shells and heads from the peeled shrimp, add to 2 quarts cold water, bring to a boil, lower heat and simmer for 30 minutes. Strain thoroughly.

Sweat the onion, celery, bell pepper and garlic in oil and/or butter in a large covered pot until tender, about 15 minutes.

Add all of the remaining ingredients except the shrimp. Bring to a boil, then reduce heat to a simmer. Simmer the sauce for 30 minutes.

Add the shrimp. Simmer an additional 15 minutes.

To serve, heap about 1 cup of rice in the center of the plate, and ladle a generous amount of the sauce around it. Garnish with fresh chopped parsley.

Serves 15 regular people, or about 7 Cajuns.