| | BROTH |
| | Shells from 2 lb raw shrimp |
| 6 | c | Water |
| 6 | | Peppercorns |
| 1/2 | c | Chopped onion |
| 1 | | Rib celery, chopped |
| 1 | | Bay leaf |
| | STEW |
| 1 | lb | Creole-Cajun sausage, in 1" Pieces (Andouille, Boudin blanc, Boudin rouge OR a polish sausage (Kielbasa) |
| 1 | lb | Smoked ham, in 1/2" cubes Tasso ham preferred |
| 1 | c | Finely chopped green peppers |
| 1 | c | Finely chopped celery |
| 2 | c | Finely chopped onion |
| 1 | cl | Garlic, minced |
| 1/2 | c | Tomato puree |
| 1 | cn | (16 oz) tomatoes OR |
| 1 | c | Ripe tomtoes, peeled, seeded chopped |
| 1 | | Recipe shrimp broth OR |
| 7 | c | Fish stock |
| 1/2 | ts | Dried thyme |
| 1 | | Bay leaf |
| 1 | ts | Dried oregano, crushed |
| 1 | ts | Red pepper or to taste |
| 1/2 | ts | Dried basil |
| 1 | ts | Freshly ground black pepper |
| 1 1/2 | c | Raw rice (Texmati, if it's available) |
| 2 | c | Shucked oysters |
| 1 | lb | Fresh crab meat, picked over |
| 1 | c | Finely chopped green onions |
