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SHRIMP JAMBALAYA NEW ORLEANS 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 shrimp 1/2 tsp. cornstarch 1/2 c. green onion, chopped fine 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |