Serves 15 light eaters or about 7 hearty eaters. 1/4 cup olive oil (or use 2 tablespoons butter and 2 tablespoons oil for slightly more richness)
2 medium brown onions, small dice
2 medium red onions, small dice
1 green bell pepper, small dice
1 red bell pepper, small dice
1 yellow bell pepper, small dice
2 poblano chiles, small dice
6 ribs celery
6 cloves garlic, minced
2 quarts shrimp stock
6 cups crushed tomatoes (if using fresh tomatoes, run them through a food mill)
3 6-ounce cans tomato paste
1 quart ketchup
1/2 teaspoon white pepper
1/2 teaspoon freshly ground black pepper
2 tablespoons Creole seasoning or Tony Chachere's seasoning
3 tablespoons Tiger Sauce
3 tablespoons Cajun Power Garlic Sauce
1/2 teaspoon white sugar
1/2 teaspoon brown sugar
1/2 teaspoon Steen's cane syrup or light corn syrup
1/2 teaspoon molasses
1 teaspoon hot sauce (Tabasco or Crystal)
2 tablespoons Worcestershire sauce
1 teaspoon salt
4 teaspoons chopped fresh thyme (or 1-1/2 teaspoons dried thyme)
2 bay leaves
1/4 cup fresh squeezed lemon juice
3 pounds medium shrimp, peeled and deveined
About 15 cups cooked long-grain or converted rice (about 5 cups raw)

To make a simple, quickie shrimp stock, reserve the shells and heads from the peeled shrimp, add to 2 quarts cold water, bring to a boil, lower heat and simmer for 30 minutes. Strain thoroughly. Sweat the onion, celery, bell pepper and garlic in oil and/or butter in a large covered pot until tender, about 15 minutes. Add all of the remaining ingredients except the shrimp. Bring to a boil, then reduce heat to a simmer. Simmer the sauce for 30 minutes. Add the shrimp. Simmer an additional 15 minutes. To serve, heap about 1 cup of rice in the center of the plate, and ladle a generous amount of the sauce around it. Garnish with fresh chopped parsley.

Serves 6
1 pound raw, peeled and deveined shrimp, fresh or frozen
1/4 cup all-purpose flour
1/3 cup cooking oil
1 cup hot water
1 can (8 ounces) tomato sauce
1/2 cup chopped green onions and tops
1/2 cup chopped parsley
1/4 cup chopped green pepper
4 small cloves garlic, finely chopped
1 1/2 teaspoon salt
1/2 teaspoon crushed whole thyme
1/8 teaspoon cayenne pepper
2 whole bay leaves
1 lemon slice
2 cups cooked rice

Thaw shrimp if frozen. Cut large shrimp in half. Blend flour into oil and brown, stirring constantly. Add water gradually and cook until thick and smooth, stirring constantly. Add remaining ingredients except rice. Cover and simmer 20 minutes. Remove bay leaves. Serve over rice.