Shrimp Jambalaya

cooking.nytimes.com

Carl

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 ½-inch cubes

2 cups crushed imported tomatoes

½ teaspoon dried thyme

1 teaspoon dried crushed oregano

1 cup uncooked 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

½ cup finely chopped green onion or scallions, optional, for garnish

Directions at cooking.nytimes.com

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