TITLE: CREOLE SHRIMP JAMBALAYA
CATEGORY: SOUPS, SAUCES, SPICES

• 1.5 POUNDS UNPEELED MEDIUM SIZE FRESH SHRIMP
• 2 TABLESPOONS VEGETABLE OIL
• 1 CARROT, SCRAPED & CUT INTO THIN STRIPS
• 1 CUP CHOPPED ONION
• ½  CUPS CHOPPED GREEN PEPPER
• ½ CUP CHOPPED CELERY
• 3 CLOVES GARLIC, MINCED
• 1 (14.5 OUNCE) CAN WHOLE TOMATOES, UNDRAINED & CHOPPED
• 1 (14.5 OUNCE) CAN READY TO SERVE CHICKEN BROTH
• 1 (8 OUNCE) CAN TOMATO SAUCE
• 1 ¼ CUPS WATER
• 1 CUP LONG-GRAIN RICE, UNCOOKED
• 1 TEASPOON SALT                                 - ½ TEASPOON DRIED THYME
• ½ TEASPOON GROUND RED PEPPER  - ¼ TEASPOON CHILI POWDER
• ¼ TEASPOON SUGAR                                      - ½ CUP CHOPPED FRESH PARSLEY
• 1/8 TEASPOON HOT SAUCE

• PEAL AND DEVEIN SHRIMP. COOK SHRIMP IN HOT OIL IN A DUTCH OVEN OVER MEDIUM HEAT, STIRRING CONSISTENTLY, 5 MINUTES OR UNTIL SHRIMP TURN PINK. REMOVE SHRIMP WITH SLOTTED SPPON, COVER & CHILL.
• ADD CARROT, ONION, GREEN PEPPER, CELERY & GARLIC TO DUTCH OVEN & COOK STIRRING CONSTANTLY, 3 MINUTES. STIR IN TOMATOES AND NEXT 9 INGREDIENTS. BRING MIXTURE TO A BOIL, COVER, REDUCE HEAT, AND SIMMER 45 MINUTES OR UNTIL RICE IS TENDER AND MOST OF LIQUID IS ABSORBED, STIRRING FREQUENTLY.
• STIR IN SHRIMP & PARSLEY, SIMMER 10 MINUTES OR UNTIL MIXTURE IS THROUGHOULY HEATED. ADD HOT SAUCE