Shrimp Jambalaya

Ingredients

• 2 lbs shrimp in the shell
• 2 tbsp corn, peanut, or vegetable oil
• 2 tbsp 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 tbsp finely minced garlic
• 1 cup cooked ham, cut into ½-inch cubes
• 2 cups crushed imported tomatoes
• ½ tsp dried thyme
• 1 tsp dried crushed oregano
• 1 cup uncooked long-grain rice (optional)
• Salt to taste
• Freshly ground pepper to taste
• 5 cups shrimp broth or water
• ½ cup finely chopped green onions or scallions, for garnish (optional)

Instructions

1. Peel and devein the shrimp. The shells may be used to make a broth.
2. Heat the oil in a kettle or large saucepan with a heavy bottom over medium heat. Add the flour and cook, stirring constantly, until lightly browned. Do not burn.
3. Add the onion, green onions, green pepper, celery, and garlic. Cook, stirring, until wilted.
4. Add the ham and stir. Add the tomatoes, thyme, and oregano, and bring to a boil.
5. Stir in the uncooked rice, if desired. Add salt, pepper, and shrimp broth.
6. Reduce heat to medium-low and simmer, uncovered, for about 25 minutes.
7. Add the shrimp and stir. Cook about 10 minutes longer or until thickened but still slightly soupy.
8. Serve in bowls with chopped green onions on the side as an optional garnish.