6 servings

Shrimp Jambalaya


¼ cup oil
2 medium onions, chopped fine
2 cloves garlic, chopped fine
2 ribs celery, chopped fine
¼ bell pepper, chopped fine
2 lb. peeled, deveined shrimp
¼ cup catsup
1 ½ cup rice
3 ½ cups water
2 bay leaves
1/3 cup chopped parsley
Salt and pepper to taste



Sauté in oil until wilted the onion, garlic, celery, and bell pepper. Add shrimp and cook on medium heat until shrimp turn pink. Add catsup, water, rice, parsley, bay leaves, salt and pepper. Stir well.

Cook on low fire until rice is done. Do not stir until ready to serve.