Shrimp Jambalaya

• 2 pounds shrimp in the shell
• 2 tablespoons corn, peanut or vegetable oil
• 2 tablespoons flour
• 1 cup finely chopped onion
• 1 cup finely chopped green onions or scallions
• 1 cup finely chopped green pepper
• 1 cup finely chopped celery
• 1 tablespoon finely minced garlic
• 1 cup cooked ham cut into 1/2-inch cubes
• 2 cups crushed imported tomatoes
• 1/2 teaspoon dried thyme
• 1 teaspoon dried crushed oregano
• 1 cup long-grain rice, optional, or serve the dish with Creole rice (see recipe)
• Salt to taste if desired
• Freshly ground pepper to taste
• 5 cups shrimp broth (see recipe) or water
• 1/2 cup finely chopped green onion or scallions, optional, for garnish

1. Peel and devein the shrimp.
2. The shells may be used to make a broth (see recipe).
3. Heat the oil in a kettle or large saucepan with a heavy bottom.
4. Add the flour, and cook, stirring constantly, until lightly browned.
5. Do not burn.
6. Add the onion, green onions, green pepper, celery and garlic.
7. Cook, stirring, until wilted.
8. Add ham and stir.
9. Add the tomatoes, thyme and oregano, and bring to a boil.
10. Stir in the rice, if desired.
11. Add salt, pepper and shrimp broth.
12. Cook about 25 minutes; add the shrimp and stir.
13. Cook 10 minutes longer.
14. Serve in soup bowls with chopped green onions on the side as an optional garnish.

shrimp, corn, flour, onion, green onions, green pepper, celery, garlic, tomatoes, thyme, oregano, longgrain rice, salt, freshly ground pepper, shrimp broth, green onion

Taken from cooking.nytimes.com/recipes/6679 (may not work)