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4 c. cooked rice
8 Tbsp. butter or margarine
1 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped bell pepper
5 cloves garlic, minced
3 Tbsp. tomato paste
2 c. water
1 Tbsp. sugar
1 1/2 lb. peeled and deveined
1/2 tsp. cornstarch
1/2 c. green onion, chopped
1/2 c. parsley, chopped fine
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 saute the onion, celery, pepper and garlic about 5 min-
utes. 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; next 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. Serves 6
as a main dish or serves 8 as a side dish.

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