Shrimp Jambalaya
This southern style classic is sure to turn the heat up on your Mardi Gras celebration!
Ingredients:
- 1 lb peeled large shrimp
- 4 cups cooked rice
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 2 tbs tomato paste
- 1 tsp sugar
- salt, pepper, cayenne to taste
- 1 cup finely chopped green onion and parsley
- 8 tbs butter
- 1 cup chopped celery
- 4 cloves fresh garlic minced
- 2 cups water
- 1/2 tsp cornstarch
![Shrimp Jambalaya](https://www.dartagnan.com/on/demandware.static/-/Sites-dartagnan-Library/default/dwe5361751/lobstergramBlog/2013/11/Jambalaya-31-203x300.jpg)
Directions:
Cook rice while making jambalaya. Melt butter in heavy 3-quart pot. Sauté onion, celery, pepper and garlic until onion is wilted, 3 to 5 minutes. Add tomato paste, stirring constantly 3 minutes over low heat. Add 1 - 1/2 cups of water and sugar. Season to taste with salt, pepper and cayenne. Cook uncovered over medium-low heat 20 minutes, stirring occasionally. Add shrimp. Cook until shrimp are pink and cooked through (3 to 5 minutes). Dissolve cornstarch in 1/2 cup water and add. Cook another 2 minutes. Mix ingredients with cooked rice. Add green onion and parsley. Mix again. Serves eight as a side dish.