Shrimp Jambalaya - cooking recipe

Ingredients

1/2 lb. peeled and deveined shrimp
2 c. cooked rice
1 Tbsp. tomato paste
1/2 tsp. sugar
3 cloves garlic, minced
1/2 c. chopped onions
1/4 c. chopped celery
1/4 c. chopped bell pepper
1 c. water
1/2 c. canola oil
1/4 tsp. cornstarch
1/4 c. green onion tops and parsley, finely chopped
salt and black pepper to taste
cayenne pepper to taste

Preparation

Cook rice separately.
Chop shrimp and set aside.
Heat oil and add onions,
celery,
bell
pepper and garlic in cast-iron skillet.
Cook,
uncovered, over medium heat until onions are soft.
Add tomato paste and cook, stirring constantly, for about 15 minutes.
Add
3/4
cup
water.
Season with salt and peppers. Add sugar
and cook, uncovered, over medium heat for about 30 minutes, stirring occasionally.
Add shrimp;
continue cooking and stirring
another
20 minutes.
Dissolve cornstarch in 1/4 cup water and add; cook another 5 minutes.
Stir in cooked rice, green onion tops and parsley, mixing well.