1 lb. shrimp, in shells
2 c. water
Salt
6 smoked sausage links or 1 lb. chorizo
2 tbsp. butter
1 chopped onion
2 minced garlic
1 c. diced ham
1 chopped green pepper
1/4 tsp. cayenne & 1 tsp. salt or creole seasoning to taste
1 c. rice
1/4 tsp. thyme
1 bay leaf crumbled
1 c. canned tomatoes

This creole casserole is a direct descendant of the Spanish paella, introduced to the luxury-loving people of Old New Orleans when Louisiana belonged to Spain.

Shell shrimp; set aside. Simmer shells in salted water 30 minutes to make shrimp stock. Brown sausage; remove and pour off fat. Add butter with ham, onion and garlic; cook until lightly browned. Lower heat and add green pepper, cayenne and salt (creole). Stir in rice until glazed. Add 1 1/2 cups shrimp stock and remaining ingredients; bring to a boil, uncovered. Cover, lower heat, simmer covered until all liquid is absorbed, about 20 minutes. During last 5 minutes, add sausage and uncooked shrimp. Let stand 10 minutes before serving. 4 to 6 servings.