Shrimp Jambalaya
| 4 cups cooked rice | 1 cup chopped onion |
| 1 cup chopped bell pepper | 2 tablespoons tomato paste |
| 1 teaspoon sugar | 8 tablespoons butter |
| 1 cup chopped celery | 4 cloves garlic, minced |
| 2 cups water | 1/2 teaspoon cornstarch |
| Salt , black pepper, cayenne pepper to taste | 1 pound peeled and deveined medium shrimp(raw) |
| 2 cup green onion, chopped fine cup parsley, chopped fine |
Cook rice while making Jambalaya (or use leftover rice). Melt butter in heavy 3 - quart
pot. Sauté onion, celery, pepper and garlic until onion is wilted, 3 to 5 minutes. Add
tomato paste, stirring constantly 3 minutes over low heat. Add 1-1/2 cups of water and
sugar. Season to taste with salt, pepper and cayenne. Cook uncovered over medium- low heat
20 minutes, stirring occasionally. Add shrimp. Cook until shrimp are pink and cooked
through (3 to 5 minutes). Dissolve cornstarch 1/2 cup water and add. Cook another 2
minutes. Mix ingredients with cooked rice. Add green onion and parsley. Mix again, Serves
eight as a side dish.