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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

Directions:

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.











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