Skillet Shrimp Jambalaya

• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 1/4 cup butter, cubed
• 3 cups vegetable broth
• 1-1/2 cups uncooked long grain rice
• 2 teaspoons Creole seasoning
• 1/2 teaspoon Worcestershire sauce
• 1/8 to 1/4 teaspoon cayenne pepper
• 2 cans (14-1/2 ounces each) diced tomatoes, drained
• 1 pound cooked medium shrimp, peeled and deveined
• 1-1/2 cups frozen peas

1. In a large skillet, saute the onion, celery and green pepper in butter until tender. Add the broth, rice, Creole seasoning, Worcestershire sauce and cayenne.
2. Bring to a boil. Reduce heat to low; cover and cook for 15-20 minutes or until rice is tender. Stir in the tomatoes, shrimp and peas; heat through.

onion, celery, green pepper, butter, vegetable broth, long grain rice, creole seasoning, worcestershire sauce, cayenne pepper, tomatoes, shrimp, frozen peas

Taken from www.tasteofhome.com/recipes/skillet-shrimp-jambalaya/ (may not work)