----- Now You're Cooking! v4.20 [Meal-Master Export Format]
       Title: Trilobite Creole
  Categories: cambrian, critters, extinct, seafood, weird
       Yield: 6 servings
       2 lb fresh trilobites*
       1 qt water
     1/2 c  vegetable oil
       3 md yellow onions; chopped
       2 lg bell peppers (red, green or 
            -yellow); chopped
       5    celery; chopped fine
      10 lg tomatoes; peeled, seeded
       2 ts salt
       1 ts red pepper; ground
     1/2 ts black pepper; ground
     1/2 ts white pepper; ground
       2 ts dried thyme
       2 ts dried basil
   1 1/2 ts sugar
       5 ea bay leaf
       1 c  green onions; chopped
       1 c  parsley; chopped
       1 ts tabasco sauce; or more to 
   *If trilobites are out of season or extinct in your area, shrimp or        
   crawfish may be substitued.                                                
   Peel and devein the trilobites. Place heads (if you still have them), and  
   peels in a small saucepan and add water. Bring to a slow boil over         
   medium-high heat and boil slowly for 15-20 minutes. Strain and discard the 
   heads and peels. Retain the stock.                                         
   Place the oil in a Dutch oven or other large, heavy pot and place over     
   medium-high heat. Add the onions, peppers and celery and saute, stirring   
   often, until the vegetables are very soft, about 45 minutes. Stir in the   
   tomatoes, salt, peppers, herbs, sugar and shrimp stock and return to       
   simmer. Reduce the heat to medium and let simmer for 2 hours, stirring     
   occasionally. This is your creole sauce and it can be prepared 1-2 days in 
   advance and stored in the 'fridge. The flavors improve after sitting a     
   couple of days.                                                            
   When you are ready to serve, return the sauce to a simmer and add the      
   trilobites. Cook until they turn pink, about 7 minutes. Stir in the green  
   onions and parsley and let cook for 1 minute more. Serve on rice.          
   Contributor:  Roy Olsen