Recipes

Shrimp Jambalaya

4 cups cooked rice
1 cup chopped onion
1 cup chopped bell pepper
2 tbs tomato paste
1 tsp sugar
salt, pepper, cayenne to taste
1 lb peeled large shrimp
1 cup finely chopped green onion and parsley
8 tbs butter
1 cup chopped celery
4 cloves fresh garlic minced
2 cups water
1/2 tsp cornstarch

Cook rice while making jambalaya . Melt butter in heavy 3-quart pot. Saute 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 in 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.