Mom's Shrimp Jambalaya

• 4 cups cooked rice
• 1 lb shrimp, peeled and deveined
• 1 cup oil
• 1 cup onion, chopped
• 4 garlic cloves, minced
• 12 cup celery, chopped
• 12 cup green bell pepper, chopped
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• salt
• black pepper
• cayenne pepper
• 2 teaspoons cornstarch
• 12 cup green onion top, finely chopped (the green part)

1. Cook rice separately.
2. Chop shrimp and set aside.
3. Heat oil in heavy pot.
4. Add onion, celery, green pepper and garlic.
5. Cook uncovered over medium heat until onions are wilted.
6. Add tomato paste and cook, stirring constantly, for about 15 minutes.
7. Add 1.5 cups water.
8. Season to taste with salt, black and cayenne pepper.
9. Add sugar and cook uncovered over medium heat for about 50 minutes, stirring occasionally, or until oil floats to the top.
10. Add shrimp; continue cooking and stirring another 20 minutes.
11. Dissolve cornstarch in 1/2 cup water and add to pan; cook another 5 minutes.
12. Mix it with previously-cooked rice.
13. Add green onion tops.
14. Mix well.

rice, shrimp, oil, onion, garlic, celery, green bell pepper, tomato paste, sugar, salt, black pepper, cayenne pepper, cornstarch, green onion

Taken from www.food.com/recipe/moms-shrimp-jambalaya-181978 (may not work)