Creole Shrimp Jambalaya - cooking recipe

Ingredients

1 1/2 lb. unpeeled medium shrimp
2 tsp. vegetable oil
1 carrot, cut into strips
1 c. chopped onion
1/2 c. chopped green pepper
1/2 c. chopped celery
3 cloves minced garlic
1/4 tsp. chili powder
1/4 tsp. sugar
1 (14 1/2 oz.) can whole tomatoes, chopped
1 (8 oz.) can tomato sauce
1 (14 1/2 oz.) can chicken broth
1 1/4 c. water
1 c. long grain uncooked rice
1 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. ground red pepper
1/2 c. chopped parsley

Preparation

Peel and devein shrimp.
Cook shrimp in hot oil in a Dutch oven over medium heat, stirring constantly, 5 minutes or until shrimp turn pink.
Remove shrimp with a slotted spoon; cover and chill.
Add carrot, onion, green pepper, celery and garlic to Dutch oven; cook, stirring constantly, 3 minutes.
Stir in tomatoes, tomato sauce, broth, water, rice, salt, chili powder, thyme, red pepper, parsley and sugar.
Bring mixture to boil; cover, reduce heat and simmer 45 minutes, or until rice is tender and most liquid is absorbed, stirring frequently.
Stir in shrimp and parsley and simmer 10 minutes or until mixture is thoroughly heated
Yields 4 servings.