Shrimp Broth:
Shells from 2 pounds of raw shrimp
6 cups water
6 peppercorns
½ cup coarsely chopped onion
1 rib celery, coarsely chopped
1 bay leaf
Salt to taste if desired

Jambalaya:
2 pounds shrimp in the shell
2 tablespoons corn, peanut or vegetable oil
2 tablespoons flour
1 cup finely chopped onion
1 cup finely chopped green onions or scallions
1 cup finely chopped green pepper
1 cup finely chopped celery
1 tablespoon finely minced garlic
1 cup cooked ham cut into 1/2-inch cubes
2 cups crushed imported tomatoes
½ teaspoon dried thyme
1 teaspoon dried crushed oregano
1 cup uncooked long-grain rice, optional, or serve the dish with Creole rice (see recipe)
Salt to taste if desired
Freshly ground pepper to taste
5 cups shrimp broth (see recipe) or water
½ cup finely chopped green onion or scallions, optional, for garnish