Shrimp Jambalaya

• 2 cups peeled shrimp, seasoned
• 1/2 cup oil
• 2 cups rice, uncooked
• 2 medium onions, chopped
• 1 stalk celery, finely chopped
• 2 cloves garlic, finely chopped
• 1 8 oz. can tomato sauce or 6 oz. can tomato paste
• 2 tablespoons chopped parsley
• 3 cups water
• salt and pepper

Instructions

1. Fry shrimp in oil. Drain shrimp and set aside. Reserve oil in small dish. Pour 1/2 cup water into frying pan to loosen particles from pan. Pour this water along with remaining water into medium saucepan. Fry rice in reserved oil until light brown. Add onions, celery, garlic and parsley to rice. Cook until onions are clear and tender. Add tomato sauce to water. Add rice mixture and shrimp to water mixture. Salt and pepper to taste. Cook until fluid is absorbed by rice. Cover and reduce heat. Cook until rice is tender.