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BROTH: Peel and devein the shrimp and set the meat aside. Put the
|
shells and other ingredients into a medium saucepan and bring to a
|
boil. Reduce the heat and simmer 20 minutes. Strain the broth through
|
a chinois or seive. Much of the flavor is in the shells, so press
|
and pound with a heavy spoon or pestle until all the moisture has
|
been extracted. Discard shell residue and reserve broth. STEW: Drop
|
the sausage pieces into a large, heated saucepan or casserole and
|
sear over medium-high heat. Stir frequently. Cook for about 10
|
minutes. The sausage will render considerable fat as it cooks. Pour
|
off and discard all but 1 tablespoon of the fat.
|
Add the ham pieces and continue cooking, stirring often, for an
|
additional 10 minutes.
|
Add the peppers, celery, onions, and garlic. Scrape the bottom
|
with a wooden spoon or spatula as the mixture cooks to loosen and
|
incorporate the brown particles stuck to the bottom of the pan.
|
Cook about 15 minutes.
|
Add tomato puree and tomatoes. Stir to blend and cook together
|
for about 3 minutes.
|
Pour in the reserved broth and bring to a boil. Add thyme, bay
|
leaf, oregano, red pepper, basil and black pepper. Cook over low heat
|
for 1 hour.
|
Add rice, cover and cook for 15 minutes.
|
Add reserved shrimp, oysters, and crab and cook 5 minutes more.
|
Stir in the green onions. Taste for salt.
|
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To Serve: Ladle from the pot or heated tureen into leated large,
|
shallow soup bowls.
|
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