Shrimp Jambalaya

The Creole Crab Burgers and fresh remoulade were absolutely fantastic last night. Tonight, it's going to be shrimp Jambalaya. I'm going to invite some friends over, and throw together a huge pot of this stuff. Now that cold weather has returned to Chicago, it's time again to turn up the heat with hearty food like this.

Ingredients

• 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 lb peeled jumbo shrimp
• 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

Recipe Directions
Cook rice while making jambalaya . Melt butter in heavy 3-quart pot. Saute 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.
Source:Jambalaya