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Shrimp Jambalaya

1 cup onion, chopped 
1 cup celery, chopped 
1 cup green pepper, chopped 
2 cloves garlic, minced 
1/2 stick butter, (4 tbsp) 
2 tablespoons flour 
1 can whole tomatoes, (14 1/2 ounces) 
1 can tomato sauce, (small) 
2 cups uncooked rice, long grain 
2 pounds shrimp (40-50 per pound) 
1 teaspoon salt 
1 teaspoon pepper 
2 1/2 cups water 

Sauté onion, celery, bell pepper and garlic in butter until tender. Add flour and mix well. Add tomatoes and sauce and bring to a boil. Add rice shrimp, salt, pepper, and water. Cook covered on low heat until rice is tender. Add more water if mixture is too dry. Add additional salt and pepper to taste if necessary.
Serves 6 to 8.