Shrimp jambalaya #1

Yield: 4 Servings

Measure 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

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, .

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