Shrimp Jambalaya - cooking recipe

Ingredients

4 c. cooked rice
8 Tbsp. margarine
1 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped bell pepper
4 cloves garlic, minced
2 Tbsp. tomato paste
2 c. water
1 tsp. sugar
salt, pepper and cayenne pepper to taste
1 lb. peeled shrimp
1/2 tsp. cornstarch
1/2 c. green onion, chopped fine
1/4 c. parsley, chopped fine

Preparation

Cook rice while making jambalaya or use leftover rice.
Melt margarine 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 water and sugar.
Season to taste with salt, pepper and cayenne. Cook uncovered over medium-low heat 20 minutes; stir occasionally. Add shrimp.
Cook until shrimp are pink and cooked, 3 to 5 minutes.
Dissolve cornstarch in 1/2 cup water and add.
Cook another 2 minutes.
Mix with cooked rice.
Add green onion and parsley.
Mix again.