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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


  1. Cook rice while make jambalaya (or you can use leftover rice for this).
  2. Melt butter or margarine in a large saucepan; then sauté the onion, celery, pepper and garlic about 5 minutes.
  3. Mix in the tomato paste, stirring constantly for about 5 minutes longer over low heat.
  4. 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.
  5. Add raw shrimp and cook 5 minutes longer.
  6. 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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