Shrimp Or Crawfish Jambalaya

• 1 lb. peeled and deveined shrimp or crawfish
• 4 c. cooked rice
• 2 Tbsp. tomato paste
• 1 tsp. sugar
• 4 cloves garlic, mined
• 1 c. chopped onions
• 2 c. water
• 1/2 c. chopped celery
• 1/2 c. chopped bell peppers
• 1/4 lb. butter
• 1/2 tsp. cornstarch
• 1/2 c. green onions and parsley, chopped fine
• salt, black pepper and cayenne to taste

1. Cook rice separately.
2. Melt butter and add onions, celery, bell pepper and garlic in heavy pot.
3. Cook uncovered over medium heat until onions wilt.
4. Add tomato paste and cook stirring constantly for about 15 minutes.
5. Add 1 1/2 cups water.
6. Season to taste.
7. Add sugar and cook uncovered over medium heat for 40 minutes, stirring constantly until oil floats to top.
8. Add shrimp and continue cooking for 20 minutes.
9. Dissolve cornstarch in 1/2 cup water and add.
10. Cook another 5 minutes.
11. Mix ingredients with cooked rice. Add green onion tops and parsley.
12. Mix again.
13. Serves 8 generously.

shrimp, rice, tomato paste, sugar, garlic, onions, water, celery, bell peppers, butter, cornstarch, green onions, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=470092 (may not work)