Shrimp Jambalaya

The chef Paul Prudhomme's unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation. This version stands up reasonably well, and cuts down the preparation and cooking time to just under 60 minutes.

INGREDIENTS
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
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

Peel and devein the shrimp. The shells may be used to make a broth (see recipe).

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.

Add the onion, green onions, green pepper, celery and garlic. Cook, stirring, until wilted. Add ham and stir. Add the tomatoes, thyme and oregano, and bring to a boil. Stir in the uncooked rice, if desired. Add salt, pepper and shrimp broth. Reduce heat to medium-low, and simmer, uncovered, about 25 minutes; add the shrimp and stir. Cook about 10 minutes longer or until it has thickened, but is still slightly soupy. Serve in bowls with chopped green onions on the side as an optional garnish.