Shrimp jambalaya #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp |
| 1½ | cup | Cooked rice |
| 2 | tablespoons | Tomato paste |
| 1 | teaspoon | Sugar |
| 4 | Cloves garlic; minced | |
| 1 | cup | Onion; chopped |
| 2 | cups | Water |
| ½ | cup | Celery; chopped |
| ½ | cup | Bell pepper; chopped |
| ½ | cup | Oil |
| ½ | teaspoon | Cornstarch |
| ½ | cup | Green onions; chopped |
| ½ | cup | Parsley; chopped |
| Salt; black pepper and red pepper to taste | ||
Directions
Chop shrimp and set aside. Add vegetable to oil and cook, uncovered, until wilted. Add tomato paste and cook, stirring constantly for about 15 minutes. Add 1-½ cups water. Add salt and pepper. Add sugar; cook over medium heat for about 40 minutes stirring occasionally. Add shrimp and cook 20 minutes more. Dissolve cornstarch in ½ cup water; add and cook another 5 minutes. Mix with cooked rice. Add onion tops and parsley. Mix well.
Serves 4.
This can be stuffed into bell pepper halves which have been parboiled 5 minutes before stuffing. Bake in a 350 degree oven for about 1 hour.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .