Shrimp Jambalaya Recipe by Sharon LeCoq & Imma Dale Plauche. Works with crawfish as well.

Recipe by Sharon LeCoq & Imma Dale Plauche.

Ingredients:
1 lb  Shrimp
4 cups Cooked Rice
2 tbsp Tomato Paste
1 can Roasted Diced Tomatoes
1 tsp  Sugar
4 Cloves garlic, minced
2 cup Water
1 cup Onions
1/2 cup Chopped celery
1/2 cup Chopped bell pepper
1/2 stick butter or 1 cup oil
1/2 tsp Cornstarch
1/2 cup Green onions & parsley, chopped
Salt, pepper, cayenne to taste

Method:
Melt butter and add onions, celery, bell pepper, & garlic. Cook uncovered over medium heat until onions are limp. Add tomato paste & roasted tomatoes and cook, stirring constantly for 15 minutes.  Add 1/2 cup water. Season with salt, pepper & cayenne. Add sugar and cook over medium heat for 40 minutes or until oil floats to the top. Add shrimp, continue cooking for 20 minutes. Dissolve cornstarch into 1/2 cup water, add to the pot, cook 5 minutes more. Mix in rice, green onions, & parsley

Note: if using crawfish, use about 1/4 to 1/2 cup less water