Shrimp Jambalaya

• 1 lb. peeled shrimp
• 4 c. cooked rice
• 2 Tbsp. tomato paste
• 1 tsp. sugar
• 4 cloves garlic, minced
• 1 c. chopped onions
• 2 c. water
• 1/2 c. chopped celery
• 1/2 c. chopped bell pepper
• 1/4 lb. oleo or 1 c. oil
• 1/2 tsp. cornstarch
• 1/2 c. green onions and parsley, chopped fine
• salt and pepper (red cayenne pepper)

1. Cook rice separately.
2. Chop shrimp and set aside.
3. Melt oleo or oil.
4. Add onions, celery, bell pepper and garlic in a heavy pot. Cook, uncovered, over medium heat until onions are wilted.
5. Add tomato paste and cook, stirring constantly, for about 15 minutes. Add 1 1/2 cups water.
6. Season to taste with salt and black and red peppers.
7. Add sugar and cook, uncovered, over medium heat for 40 minutes.
8. Add shrimp and continue cooking another 20 minutes. Dissolve cornstarch in 1/2 cup water and add.
9. Cook another 5 minutes; mix ingredients with cooked rice.
10. Add green onion and parsley.
11. Mix again.
12. Serves 8.

peeled shrimp, rice, tomato paste, sugar, garlic, onions, water, celery, bell pepper, oleo, cornstarch, green onions, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=954306 (may not work)