Recipe Categories
Seafood 
Cajun/Creole
Cajun Shrimp

Lynn's Shrimp Jambalaya

4 cups cooked rice
1 cup chopped celery
1 teaspoon sugar
8 tablespoons butter
1 pound peeled and deveined medium-size shrimp (raw)
2 cups water
1 cup chopped onion
 Salt, black pepper, cayenne pepper to taste
4 cloves garlic, minced
1 cup chopped bell pepper
2 tablespoons tomato paste
1/2 teaspoon cornstarch
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

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