| SHRIMP
JAMBALAYA |
| INGREDIENTS |
| 4
cups cooked rice |
8
tablespoons butter |
| 1
cup chopped onion |
1
cup chopped celery |
| 1
cup chopped bell pepper |
4
cloves garlic, minced |
| 2
tablespoons tomato paste |
2
cups water |
| 1
teaspoon sugar |
1/2
teaspoon cornstarch |
| Salt,
black pepper, cayenne pepper to taste |
| 1
pound peeled and deveined medium-size shrimp (raw)
|
| 1
cup green onion, chopped fine cup parsley, chopped
fine |
| INSTRUCTIONS |
| Cook
rice while making jambalaya (or use leftover rice).
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. |