Ingredients
- 1 pounnd shrimp with shells
- 1 3/4 lb shrimp
- 3 1/2 c basic rice (cooked)
- 1 1/2 c basic shrimp stock
- 1 c packed
- 1/2 c cream (heavy)
- 1/2 c tomato sauce (canned)
- 3/4 c green onions (finely chopped)
- 3 t onions
- 2 1/2 t green bell peppers
- 2 t butter (unsalted)
- 1 t vegetable oil
- 2 t celery
- 1 t pepper (white)
- 1 t salt
- 1 t garlic (minced)
- 1 t thyme leaves (dried)
- 1/2 t cayenne pepper (ground)
green onions and crabmeat, keeping the lumps of crabmeat intact as much as possible. Heat through and serve immediately. From Paul Prudhomme's Louisiana Kitchen
