Creole Shrimp Jambalaya - cooking recipe

Ingredients

1 lb. raw shrimp (after shelling)
1/2 stick oleo
1 medium onion, chopped
1 stalk celery, chopped
1 Tbsp. minced parsley
1 Tbsp. minced green onions (on tops)
1 tsp. Worcestershire sauce
2 beef bouillon cubes
3 cloves garlic, minced
1/4 tsp. red pepper
1 c. raw rice
1 tsp. salt
1 1/2 c. water
1 small bell pepper

Preparation

Saute shrimp in oleo until pink, stirring all the while.
Add onions, bell pepper and celery.
Cook until wilted, not brown, about 10 minutes.
Remove from fire.
Melt bouillon cubes in hot water.
Add with all other ingredients except parsley and green onion.
Steam in rice cooker until rice is cooked.
Remove from pot.
Add green onion.
Add parsley.
Toss with fork and serve.