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
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.