Shrimp Jambalaya

• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 1/4 cup butter, cubed
• 3 cup vegetable broth
• 1 1/2 cup uncooked long grain rice
• 2 tsp Creole seasoning
• 1/2 tsp Worcestershire sauce
• 1/9 to 1/4 teaspoon cayenne pepper
• 2 can (14-1/2 ounces each) diced tomatoes, drained
• 1 lb cooked medium shrimp, peeled and deveined
• 1 1/2 cup frozen peas

1. In a large skillet, saute the onion, celery and green pepper in butter until tender.
2. Add the broth, rice, Creole seasoning, Worcestershire sauce and cayenne.
3. Bring to a boil.
4. Reduce heat to low; cover and cook for 15-20 minutes or until rice is tender.
5. Stir in the tomatoes, shrimp and peas; heat through.
6. Nutritional Analysis: 1-1/2 cups equals 397 calories, 10 g fat (5 g saturated fat), 135 mg cholesterol, 1,141 mg sodium, 54 g carbohydrate, 5 g fiber, 23 g protein.

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

Taken from cookpad.com/us/recipes/331418-shrimp-jambalaya (may not work)