Chef Paul's (Prudhomme) Shrimp Creole

Ingredients:
	3 1/2 lbs  shrimp, with shells and heads
	2 1/2 cups basic seafood stock, made with heads and shells
                   (recipe follows)
               OR  water

	  1/4 cup  chicken fat, beef fat or vegetable oil
	2 1/2 cups finely chopped onions
	1 3/4 cups finely chopped celery
	1 1/2      finely chopped green peppers
	    4 Tbsp unsalted butter
	    2 tsp  minced garlic
	    1      bay leaf
	    2 Tbsp plus 2 tsp Cajun Magic Seafood Magic
	1 1/2 tsp  Tabasco sauce
	    3 cups peeled and finely chopped tomatoes
	1 1/2 cups tomato sauce
	    2 tsp  sugar
	    5 cups hot cooked rice

Instructions:

Rinse, shell and devein shrimp, make stock from heads and shells (see
below).

Heat fat over high heat in 4 qt sauce pan.  And 1 cup onions and 
cook over high heat for 3 mins, stirring frequently.  Reduce heat to 
med-low and cook stirring frequently till onions caramelize, about 3-5
minutes.

Add the remaining onions, celery, peppers and 2 tbsp butter.  Cook over
high heat until celery and peppers start to get tender, stirring
occasionally.  Add garlic, bay leaf and seafood magic stir well.  Add
Tabasco sauce and 1/2 cup of stock.  Cover and cook over medium heat 5
minutes to blend seasoning and for the vegetables to finish browning,
stirring occasionally and scraping bottom of pan well.

Add tomato and reduce heat to low and simmer 10 minutes, stirring
occasionally and scrapping bottom of pan.  Stir in tomato sauce and
simmer 5 minutes, stirring occasionally.  Add remaining stock and the
sugar, simmer another 15 minutes, stirring occasionally.  Add the shrimp
and cook just until pink and plump, for about 3 to 4 minutes.

To serve, spoon about 1 cup sauce over 1/2 cup rice on serving plates.


Basic Seafood Stock:

	10 to 12 cups shrimp, crawfish or crab shells
	          OR
	1.5 to 2 lbs  fish carcasses (heads and gills removed)
	       2 qts  cold water or enough to cover shells

Place shells in stockpot or heavy sauce pan and cover with cold water.
Bring to a boil on high heat.  Upon boiling, reduce heat to low and
simmer about 30 minutes.  Strain and cool.

NOTE:  You really do need the Seafood Magic, it's not expensive and 
can be found in the spice section of the supermarket.

(Contributed by PNBL58A@prodigy.com (MS LAURA J LYMAN) to
rec.food.recipes)