Recipe for cooking new orleans jambalaya

Recipes from Cajun Country :: Cajun Jambalaya, Gumbos and Chilies

4 c. cooked rice
8 Tbsp. butter or butter-replacement
1 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green bell pepper
5 cloves garlic, minced
3 Tbsp. tomato paste
2 c. water
1 Tbsp. sugar
1 1/2 lb. (one and a half lbs. ) peeled and deveined shrimp
1/2 tsp. cornstarch
1/2 c. green onion, finely chopped
1/2 c. parsley, finely chopped
Salt, pepper and cayenne
Pepper to taste

Cook rice while make jambalaya (or you can use leftover rice for this). Melt butter or butter-replacement in a large saucepan; then sauté the onion, celery, pepper and garlic about 5 mins.

Mix in the tomato paste, stirring constantly for about 5 mins. longer over low heat.

Add in the sugar and 1 1/2 (one and one-half) c. water. Season to taste with salt, pepper and cayenne pepper. Cook, uncovered or without a lid, over med.-low heat for approximately 15 mins.

Add raw shrimp and cook 5 mins. longer.

Dissolve cornstarch in 1/2 c. warm water; add to pan and cook 2 mins. longer. Add in the cooked rice, green onion and parsley. Mix again and cook for a couple of mins.

Serves 6.