Shrimp Dressing

2 cups smoked ham, diced

4 pounds shrimp, peeled

4 tablespoons butter (1/8 pound)

2 cups celery, chopped

2 cups onion, chopped

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried sweet basil

1/4 teaspoon dried rubbed sage

2 bay leaves

1 tablespoon Creole seasoning

3-1/2 cups chicken stock

1 to 1-1/2 loaves stale French bread, cubed

1/2 Italian parsley, chopped finely

1 cup green onions, chopped

1/2 to 3/4 cup Italian-seasoned bread crumbs, or fresh bread crumbs

Salt and freshly ground black pepper, to taste

Melt butter in a large pot over medium-low heat. Sauté the onions, celery and garlic until the onions are translucent, about 5 minutes. Add the thyme, basil, sage, ham and shrimp, and continue to cook until the shrimp just turn pink, 2-3 minutes. Add the chicken stock and the bay leaves and simmer on low heat for 5 minutes.

Remove from heat, and add the cubed stale French bread. Mix in well until all the liquid is absorbed. Start with one loaf; you may need to add anywhere from 1 to 1-1/2 loaves' worth of cubed bread. Add the bread crumbs and mix well. Adjust seasoning. Place is a 9 x 12 inch casserole dish and bake at 350° for 30 minutes or until firm.