Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  pounds        small shrimp -- (see notes)
   2      tablespoons   unsalted butter
   1      tablespoon    vegetable oil
     1/2  cup           canned tomato sauce
   3      tablespoons   onions -- chopped very fine
   2 1/2  tablespoons   green bell peppers -- chopped
   2      tablespoons   celery -- chopped very fine
   1      teaspoon      minced garlic
   1      teaspoon      salt
   1      teaspoon      white pepper
   1      teaspoon      dried thyme leaves
     1/2  teaspoon      ground cayenne pepper
   1 1/2  cups          basic shrimp stock
     1/2  cup           heavy cream
   3 1/2  cups          basic cooked rice
     3/4  cup           green onions finely chopped
   1      cup           packed -- lump crabmeat

Preparation:

NOTE: If shrimp with heads are not available, buy 1 pound shrimp with shells and substitute other seafood ingredients for the heads in making the seafood stock. Peel the shrimp and use the heads and shells to make the stock; refrigerate shrimp until ready to use. In a large skillet melt the butter with the oil. Add the tomato sauce, onions, bell peppers, celery, garlic, salt, white pepper, thyme and cayenne pepper; sauté over medium heat 5 minutes, stirring frequently. Add the stock and continue cooking over high heat for 10 minutes, stirring occasionally. Stir in the rice, green onions and crabmeat, keeping the lumps of crabmeat intact as much as possible. Heat through and serve immediately. From Paul Prudhomme's Louisiana Kitche