1 3/4 lb Small shrimp (see notes)

      2 T  Unsalted butter

      1 T  Vegetable oil

    1/2 c  Canned tomato sauce

      3 T  Onions, chopped very fine

  2 1/2 T  Green bell peppers, chopped

      2 T  Celery, chopped very fine

      1 t  Minced garlic

      1 t  Salt

      1 t  White pepper

      1 t  Dried thyme leaves

    1/2 t  Ground cayenne pepper

  1 1/2 c  Basic shrimp stock

    1/2 c  Heavy cream

  3 1/2 c  Basic cooked rice

    3/4 c  Green onions finely chopped

      1 c  Packed, lump crabmeat (1/2lb

  NOTE:  If shrimp with heads are not available, buy 1
  pounnd 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;
  saute 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 Kitchen