Ingredients:

1 3/4 pound small shrimp
2 Tblsp unslated butter
1 Tblsp oil
1/2 Cup canned tomato sauce
3 Tblsp onions, finely chopped
2 1/2 tblsp green bell pepper finely chopped
2 Tblsp celery, finely chopped
1 1/2 Tblsp Creole Spice Blend
1 1/2 cups Shrimp stock
1/2 Cup heavy cream
3 1/2 Cups cooked rice
3/4 Cup green onions, finely chopped
1 Cup crabmeat, packed, about 1/2 pound

If shrimp with heads are not availible, buy 1 pound of shrimp with shells and substiture other seafood ingredients fot the heads in making the shrimp stock. Peel the shrimp and use the heads and shells to make the stock. Refrigerate the shrimp bodies until needed for another use.

Melt the butter with the oil in a large skillet. Add the tomato sauce, onions, bell peppers, celery, garlic and the spices. Sautee over medium heat for 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 as intact as possible. Heat through and serve immediately.