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New Orleans Jambalaya
4 cups cooked rice
8 tablespoons butter or margarine
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
5 cloves garlic, minced
3 tablespoons tomato paste
2 cups water
1 tablespoon granulated sugar
1 1/2 pounds peeled and deveined shrimp
1/2 teaspoon cornstarch
1/2 cup green onion, finely chopped
1/2 cup parsley, finely chopped
Salt, pepper and cayenne
Pepper to taste
Cook rice while make jambalaya (or you can use leftover rice for this).
Melt butter or margarine in a large saucepan; then sauté the onion, celery, pepper and garlic about 5 minutes.
Mix in the tomato paste, stirring constantly for about 5 minutes longer over low heat.
Add in the sugar and 1 1/2 cups water. Season to taste with salt, pepper and cayenne pepper. Cook, uncovered, over medium-low heat for approximately 15 minutes.
Add raw shrimp and cook 5 minutes longer.
Dissolve cornstarch in 1/2 cup warm water; add to pan and cook 2 minutes longer. Add in the cooked rice, green onion and parsley. Mix again and cook for a couple of minutes.
Yield: 6 servings
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